Black Bean Chili

Name: Black Bean Chili
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 6-8 serving(s)
Ingredients: 453.59 g dried black beans, soaked overnight in the fridge in a large pot of water; 4 slice bacon, diced (Nueske's bacon preferred); 907.18 g cubed pork, cut into 1/3-inch cubes (use meat from the shoulder or the leg); 59.14 ml olive oil; 1182.95 ml chicken stock; 2 (680.38 g) dark beer (Dos Equis preferred); 1 large red bell pepper; 2 poblano peppers; 1 large yellow onion; 623.68 g can whole tomatoes, in their own juices (use San Marzanos for this recipe); 59.16 ml chipotle chiles in adobo, chopped; 8 garlic cloves; 88.74 ml ground dried ancho chile powder; 44.37 ml ground cumin; 29.58 ml dried oregano; 44.37 ml masa harina flour, mixed with 3 tbsp of water (optional)

Submitted by Member 610488

"This recipe is supposed to be a personal recipe of Andrew Zimmern, host of the TV show Bizarre Foods."

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Ready In:: 17mins
Ingredients:: 16
Serves:: 6

ingredients

453.59 g dried black beans, soaked overnight in the fridge in a large pot of water
4 slice bacon, diced (Nueske's bacon preferred)
907.18 g cubed pork, cut into 1/3-inch cubes (use meat from the shoulder or the leg)
59.14 ml olive oil
1182.95 ml chicken stock
2 (680.38 g) dark beer (Dos Equis preferred)
1 large red bell pepper
2 poblano peppers
1 large yellow onion
623.68 g can whole tomatoes, in their own juices (use San Marzanos for this recipe)
59.16 ml chipotle chiles in adobo, chopped
8 garlic cloves
88.74 ml ground dried ancho chile powder
44.37 ml ground cumin
29.58 ml dried oregano
44.37 ml masa harina flour, mixed with 3 tbsp of water (optional)

directions

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.