If you’re tired of beef-based chilies with red beans, try this equally delicious but lighter version. It makes a great potluck dish or the centerpiece for a casual evening with friends. For a special occasion, serve with hot cornbread.
Beer Braised Chili
- Large (minimum 5 quart) slow cooker
- 4 cups cooked black-eyed peas 1 L
- 2 tbsp olive oil, divided 25 mL
- 4 oz chunk bacon, diced 125 g
- 2 lbs trimmed pork shoulder or blade (butt), cut into 1-inch (2.5 cm) cubes, and patted dry 1 kg
- 2 onions, finely chopped
- 4 stalks celery, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin 10 mL
- 2 tsp ground coriander 10 mL
- 2 tsp dried oregano leaves, crumbled 10 mL
- 1 tsp salt 5 mL
- 1 tsp cracked black peppercorns 5 mL
- 1 piece (2 inches/5 cm) cinnamon stick
- 1 cup flat beer 250 mL
- 1 can (14 oz/398 mL) crushed tomatoes
- 1 each red and green bell peppers, seeded and diced
- 1 to 2 chipotle peppers in adobo sauce, minced
- Sour cream
- Finely chopped red onion
- Shredded Monterey Jack cheese
- 1. In a skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add bacon and cook, stirring, until browned and crisp, about 4 minutes. Using a slotted spoon, transfer to slow cooker stoneware. Add pork, in batches, and cook, stirring, until browned, about 4 minutes per batch. Transfer to stoneware as completed.
- 2. Reduce heat to medium. Add remaining tbsp (15 mL) of oil to pan. Add onions and celery and cook, stirring, until softened, about 5 minutes. Add garlic, cumin, coriander, oregano, salt, peppercorns and cinnamon and cook, stirring, for 1 minute. Add beer, bring to a boil and boil for 1 minute, scraping up brown bits. Stir in tomatoes.
- 3. Transfer to stoneware. Stir in peas. Cover and cook on Low for 6 hours or on High for 3 hours. Stir in bell peppers and chipotles. Cover and cook on High about 20 minutes, until peppers are tender. Garnish with any combination of sour cream, onion and/or cheese.
- Can Be Halved
- If you are halving this recipe, be sure to use a small (21⁄2 to 31⁄2 quart) slow cooker.
- For this quantity of beans, use 2 cans (14 to 19 oz/398 to 540 mL) drained and rinsed black_eyed peas, or soak and cook 2 cups (500 mL) dried beans yourself.
- Many butchers sell cut_up pork stewing meat, which is fine to use in this recipe.
- For best results, toast and grind the cumin and coriander seeds yourself. Place seeds in a dry skillet over medium heat, stirring until fragrant, about 3 minutes. Using a mortar and pestle or a spice grinder, pound or grind as finely as you can.
- Make Ahead
- Complete Step 2. Cover and refrigerate mixture for up to 2 days. When you're ready to cook, complete the recipe.
Judith Finlayson http://judithfinlayson.com/