Black Bean Chili

Watch Andrew Zimmern prepare Southwestern Black Bean Chili. Then prepare the dish in your own kitchen.
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Sure it's a clice, but everyone has their chili recipe that they love above all others. This is mine. I serve it with rice and cornbread and all the fixins passed at the table.


1 lb. dried black beans, soaked overnight in the fridge in a large pot of water

4 pieces diced Nueske's bacon

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

24 oz. dark beer, Dos Equis works beautifully

1 large red bell pepper

2 poblano peppers

1 large yellow onion

22 oz. whole tomatoes in their own juices, canned is fine, I like San Marzanos for this recipe

4 tbs. chopped chipotles in adobo, or more to taste

8 cloves garlic

6 tbs. ground ancho chili powder

3 tbs. ground cumin

2 tbs. dried oregano

3 tbs. corn flour (masa) mixed with 3 tbs. of water


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 flour 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.

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