Prep 15 mins
Cook 2 mins
This recipe is supposed to be a personal recipe of Andrew Zimmern, host of the TV show Bizarre Foods.
- 1 lb dried black beans, soaked overnight in the fridge in a large pot of water
- 4 slices bacon, diced (Nueske's bacon preferred)
- 2 lbs cubed pork, cut into 1/3-inch cubes (use meat from the shoulder or the leg)
- 1⁄4 cup olive oil
- 5 cups chicken stock
- 2 (12 ounce) dark beer (Dos Equis preferred)
- 1 large red bell pepper
- 2 poblano peppers
- 1 large yellow onion
- 1 (22 ounce) can whole tomatoes, in their own juices (use San Marzanos for this recipe)
- 4 tablespoons chipotle chiles in adobo, chopped
- 8 garlic cloves
- 6 tablespoons ground dried ancho chile powder
- 3 tablespoons ground cumin
- 2 tablespoons dried oregano
- 3 tablespoons masa harina flour, mixed with 3 tbsp of water (optional)
- Drain and reserve the beans. Place the oil and bacon in a large pot over medium heat. Cook until bacon is becoming crispy and rendered. Add the pork and saute until browned. Add the peppers, chilies, onions, chipotles and garlic.
- Saute until onions are translucent, and add the dry herbs and spices. Saute for a few minutes more, being careful not to burn mixture. Add the tomatoes and, simmering, cook for several minutes, stirring.
- Place the beans, beer and stock into the pot. Bring to a boil and reduce heat to maintain a simmer. Cook the beans until very tender for 2 hours. Stir frequently, adding more stock if needed.
- If you need to thicken chili because beans are done and mixture is too thin; do so with the corn masa mixture, drizzling and whisking until desired consistency is achieved. Season with salt and pepper.
- Garnish and serve with lime wedges, minced onions, minced fresh cilantro and sour cream -- all on the side.