Beer-Braised Chile

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
Serves 8
Print
Ingredients
  1. Large (minimum 5 quart) slow cooker
  2. 4 cups cooked black-eyed peas 1 L
  3. 2 tbsp olive oil, divided 25 mL
  4. 4 oz chunk bacon, diced 125 g
  5. 2 lbs trimmed pork shoulder or blade (butt), cut into 1-inch (2.5 cm) cubes, and patted dry 1 kg
  6. 2 onions, finely chopped
  7. 4 stalks celery, diced
  8. 4 cloves garlic, minced
  9. 2 tsp ground cumin 10 mL
  10. 2 tsp ground coriander 10 mL
  11. 2 tsp dried oregano leaves, crumbled 10 mL
  12. 1 tsp salt 5 mL
  13. 1 tsp cracked black peppercorns 5 mL
  14. 1 piece (2 inches/5 cm) cinnamon stick
  15. 1 cup flat beer 250 mL
  16. 1 can (14 oz/398 mL) crushed tomatoes
  17. 1 each red and green bell peppers, seeded and diced
  18. 1 to 2 chipotle peppers in adobo sauce, minced
  19. Sour cream
  20. Finely chopped red onion
  21. Shredded Monterey Jack cheese
Instructions
  1. 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. 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. 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.
  4. Can Be Halved
Notes
  1. Tips
  2. If you are halving this recipe, be sure to use a small (21⁄2 to 31⁄2 quart) slow cooker.
  3. 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.
  4. Many butchers sell cut_up pork stewing meat, which is fine to use in this recipe.
  5. 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.
  6. Make Ahead
  7. 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/
Posted in Beef, Pork & Lamb, Recipes.

judithfinlayson

Leave a Reply

Your email address will not be published. Required fields are marked *