Recipes

Game-Day Pork and Black Bean Chili

Game-Day Pork and Black Bean Chili
There's no mistaking that a Super Bowl party calls for serving a special dish — but nothing too fussy. You need a one-pot meal with simple sides that can feed a bunch of folks, and keep them satisfied.

Andrew's pick: Simple, yet flavorful, Game-Day Pork and Black Bean Chili. Start preparations well before the first guests arrive and let simmer. Or make days in advance to ensure you're out of the kitchen and in the action (save a few trips to replenish the bowl of tortilla chips and keep the coasters occupied). Even if there's not much to celebrate on screen — ads that fizzle, a yawn-worthy halftime show or dubious calls from rogue refs — everyone will be cheering for your piping-hot bowls of pork-laden goodness.

Makes: 8 - 10 servings

Ingredients:
2 tablespoons vegetable oil
2 slices bacon, chopped
2 pounds trimmed pork shoulder, cut into 1/3-inch dice
Kosher salt and freshly ground pepper
2 poblano chiles, stemmed, seeded and cut into 1/3-inch dice
1 large onion, cut into 1/3-inch dice
4 chipotle chiles in adobo sauce, minced (1/4 cup)
8 garlic cloves, minced
1/3 cup poblano chile powder
3 tablespoons cumin
1 tablespoon dried oregano
1/4 cup minced cilantro, plus more for serving
1 28-ounce can whole tomatoes
1 pound dried black beans, soaked overnight and drained
5 cups chicken stock or low-sodium broth
3 cups dark beer, such as Samuel Smith Nut Brown Ale
3 tablespoons corn flour
3 tablespoons water

Directions:
In a large enameled, cast-iron casserole, heat the oil until shimmering. Add bacon and cook over moderate heat until fat has rendered. Using a slotted spoon, transfer bacon to a plate.

Season pork with salt and pepper. Add pork to the casserole and cook over moderately high heat, stirring occasionally, until browned, about 7 minutes. Add poblanos, onion, chipotles and garlic to casserole and cook over moderate heat, stirring occasionally, until onion has softened, about 7 minutes. Add chile powder, cumin, oregano and minced cilantro, and cook until fragrant, about a minute. Add tomatoes, beans, chicken stock, beer and cooked bacon, and bring to a boil.

Cover and simmer over moderately low heat until beans are just tender, about 1 1/2 hours. Uncover casserole and continue to simmer, stirring occasionally, until the beans are cooked, 30 to 45 minutes longer.

In a small bowl, whisk corn flour with water until smooth. Slowly whisk mixture into chili until incorporated. Season chili with salt and pepper, garnish with cilantro and serve.

Go ahead and make ahead of time, as chili can be refrigerated for up to three days.

Serve with shredded cheddar cheese, sour cream, avocado slices, lime wedges and tortilla chips.

For more recipes and more AZ check out www.andrewzimmern.com.