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1
Make the chili: Put the beans in a Dutch oven or large pot and add enough water to cover.
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2
Bring to a simmer over medium-high heat and cook 10 minutes.
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3
Drain the beans, return them to the pot and cover with water by about 3 inches.
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4
Add the thyme, bay leaves and 4 smashed garlic cloves.
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5
Bring to a simmer over medium heat and cook, skimming off any foam, until the beans begin to soften, about 1 hour.
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6
Meanwhile, heat the vegetable oil in a large skillet over medium-high heat.
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7
Add the onion and cook, stirring, until golden, about 5 minutes.
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8
Stir in the minced garlic, chili powder, ancho chile powder, paprika, oregano, cumin and cloves; cook 1 minute.
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9
Add the diced tomatoes and cook, stirring, until thickened, 8 to 10 minutes.
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10
Transfer the tomato mixture to the pot with the beans.
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11
Add the pork and 1 teaspoon salt and stir to combine.
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12
Bring just to a boil; reduce the heat to medium low and simmer, stirring occasionally, until the beans and pork are tender, about 2 hours.
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13
(Add water to keep the pork covered, if needed.)
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14
Discard the bay leaves.
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15
Meanwhile, prepare the dumplings: Combine the masa harina, melted butter and 1 teaspoon salt in a large bowl.
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16
Stir in 1 1/2 to 2 cups warm water to make a soft dough.
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17
Roll the dough into 1-inch balls, then press your thumb into each one to form a cup shape.
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18
Cover with plastic wrap until the chili is ready.
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19
Combine the remaining 2 smashed garlic cloves, the cilantro, lime juice, 1 1/2 cups water and 2 teaspoons salt in a blender and puree until smooth.
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20
Stir the cilantro mixture into the chili.
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21
Gently add the dumplings (do not stir) and simmer until cooked through and firm, 30 to 35 minutes.
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22
Thin the chili with a splash of hot water, if needed.
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23
Ladle into bowls and top with cheese; serve with lime wedges and sour cream, if desired.
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24
Photograph by Anna Williams
