This recipe makes the best chili ever. It's a very rich and hearty dish and a little goes a long way. There's no heat added in this recipe, so if you like your chili spicy, add either 1 chopped jalapeno or ½ to 1 teaspoon red chile flakes (or offer it on the side).
Recipe by Rori Trovato; photo by Luca Trovato
|3 tablespoons vegetable or olive oil||1 red bell pepper, cored and cut into 1/4-inch dice|
|1 1/2 to 2 pounds boneless pork shoulder, fat trimmed||1 yellow or orange bell pepper, cored and cut into 1/4-inch dice|
|1 tablespoon ground cumin||1 large onion, cut into 1/4-inch dice|
|1 teaspoon paprika||3 stalks celery, cut into 1/4-inch dice|
|2 teaspoons kosher salt||2 carrots, cut into 1/4-inch dice|
|2 tablespoons chili powder||1 28-ounce can crushed tomatoes|
|2 tablespoons chopped cilantro, plus 4 sprigs for garnish||1 15-ounce can kidney beans, drained|
|4 large garlic cloves, minced||1 15-ounce can black beans, drained|
|1 cup beef broth||1/3 cup sour cream for garnish|
In a large Dutch oven, heat the oil over medium high heat. Add the pork and brown on all sides, about 15 minutes. In a small bowl combine the cumin, paprika, salt, chili powder, cilantro and garlic. Sprinkle over the pork, turning to coat the whole piece. Add the beef broth and the bay leaf and bring to a boil, then reduce the heat to low and cover. Cook the pork for 2 1/2 hours, turning twice. Make sure there is about 1-inch of liquid in the pan at all times. If it evaporates, replace it with water.
With 2 forks, shred the pork; it should fall apart very easily. Add the bell peppers, onion, carrots, celery and the canned tomatoes. Raise the heat to medium, cover and cook for 30 minutes. Add both beans and cook for 10 more minutes. Adjust the seasoning with additional salt if desired. Remove and discard the bay leaf. Serve in individual bowls with sour cream and garnish with the cilantro sprigs. (The chili can be made up to 3 days in advance and kept in the refrigerator.)
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