H&H Saturday Soups and Stews: Spicy Red Pork and Bean Chili

Can you believe we are a mere week away from Christmas eve?  The next best thing to milk and cookies being left out for Santa is this bowl of chili. For several years, this has been one of my favorite chili recipes to make — bursting with flavor and packed with tender bite sized pieces of pork.  So whether you have been naughty or nice, take time this holiday season to try this variation on chili as I am sure it will not disappoint.

Spicy Red Pork and Bean Chili (via Epicurious)

• 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
• 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
• 1 cup brewed coffee (Blanchard’s coffee was used.  Buy it in da hood!)
• 1 cup water
• 28 to 32 ounce can crushed tomatoes with purée
• 2 (19-ounce) cans small red beans or kidney beans, rinsed and drained

Accompaniments: toasted salted pumpkin seeds, chopped red onion, torn fresh cilantro sprigs, diced avocado, lime wedges, sour cream, and warmed corn chips or tortilla chips.

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 — 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.

One of the wonderful things I love about this recipe is the suggestions of accompaniments.  Now no matter what chili I make or E.A.T. I always add sliced avocados! I hope the pictures and process have tempted you to take some time and make this chili over the holidays and into the new year.

Here’s wishing everyone a safe, happy, and yummy holiday right into 2012!  I look forward to going back to a traditional warming soup recipe in January.

H&H Saturday Soups and Stews is written by Forest Hill resident, Tim Vidra. It’s a monthly series of soups and stews where Tim tries the recipes he finds first and then passes them on to you with his stamp of approval. Find more recipes on Tim’s food blog, E.A.T., advocating the use of simple local ingredients and sharing tips for how to incorporate them into dishes that will impress.