Instead of enjoying a brew along with your chili, here's a recipe that puts the beer in the chili as well, as an important flavor component... and yes, of course, you can still enjoy a glass or two as well. I already have scores of chili recipes, my blog recipe index currently notes five of the favorites, so why mess with one more version? Why not? Because...
- today, February 28, is National Chili Day,
- Two-Pork Chili with Stout tastes so good,
- the chili/chile blend can be adapted to adjust the heat level,
- it comes together so quickly,
- and did I mention tastes so good?!
Disclosure: there are beans in this red-sauced pork chili recipe. Beans? I'm not about to enter the
Two-Pork Chili with Stout
2 lbs pork loin, cubed
1 lb pork sausage
1 very large yellow onion,
1 large red sweet pepper
2 poblano peppers (OR 1 can mild chiles)
1 teaspoon smoked paprika
1 teaspoon Penzey's chile 9000 (chile blend)
1/2 teaspoon ground Chipotle chili powder
1/2 teaspoon Gephardts chili powder
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
Salt & pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cans diced low-salt tomatoes
1 can stout or winter ale
1 can stout or winter ale
Chicken broth or beef broth (I used 50/50 blend)
3 large cans red pinto beans, rinsed & drained
Optional accompaniments: chopped green onions, shredded cheese, fresh cilantro, sour cream, lime wedges and/or diced avocados
Cut pork loin into large chunks or thin slabs. Heat oil in heavy Dutch oven & brown meat on all sides. Do this in several batches, not crowding the pot. Remove & set aside.
Cook sausage until no longer pink. Remove meat from pan and set aside. Discard all but one tablespoon grease. Add vegetables; cook over medium heat until they begin to soften, stirring occasionally.
Add spices: stir and cook until fragrant, 1 to 2 minutes. Return meats to the pan along with the beer and stir to combine. Add tomatoes and their juices plus both broths (sufficient quantity to cover the meat). Bring to a slow boil, then reduce heat and simmer, partially covered, until meat chunks are tender. Add additional broth as needed. Taste and adjust seasonings as necessary.
Add beans to the pot; cook long enough to heat. Remove pan from heat and let cool. The flavors will blend and mellow with a rest - overnight chilling in the fridge is good but not required.
Reheat gently; taste and adjust seasonings again as needed. The spicy heat tames a bit overnight so I usually add generous splashes of Chipotle Tabasco or Green Tabasco to the pot. Serve with a choice of accompaniments: chopped green onions, shredded cheese, fresh cilantro, sour cream, lime wedges and/or diced avocados.
For thicker chili I often add a handful of crushed tortilla chips, torn corn tortillas or stir in a slurry of masa (corn flour) mixed with water.