Saturday, January 30, 2010
Spicy Pork and Red Bean Chili
I found this recipe on Epicurious.com and I tried it because it includes two types of pork (bacon and pork shoulder) and we love pork. It goes without saying that this isn't a low-fat meal and you shouldn't eat it everyday (hmm... I find myself using that excuse a lot).
Pork shoulder is inexpensive and quite fatty. I picked up this 4 lb. shoulder for about $3.50 (on sale). The fatty, tender meat really makes this recipe. With that said, there was no way I was putting this much fat into the pot:
Here's my trimmed pork, seasoned with salt and pepper and ready to be browned in bacon fat:
Then comes the addition of unusual ingredients: water... beef stock... diced tomatoes... and coffee. Coffee?! (I was skeptical, too.)
At this point, you may as well take a nap or pop in a movie. It needs to simmer for at least two hours. After two hours I used a potato masher to break up the soft pork and crush the tomatoes. Then, I stirred in the red beans.
I heard this is even better after it sits a few days, if it lasts that long.
Spicy Red Pork and Bean Chili
1/2 pound sliced bacon
4 pounds boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large white onion, chopped
1 to 2 fresh jalapeño chiles, seeded and chopped I used 2 and it was perfect for us
4 large garlic cloves, minced
2 teaspoons dried oregano, crumbled
1/3 cup chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne
14 1/2-ounce can beef broth I used 1 T. beef bouillon dissoved in 14 oz. hot water
1 cup brewed coffee
1 cup water
28- to 32-ounce can crushed tomatoes with purée (I used diced tomatoes)
2 (19-ounce) cans small red beans or kidney beans, rinsed and drained I used small beans
Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.
Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
Serve chili with bacon and accompaniments. We used white rice, diced red onion, cilantro, and cheddar cheese.