Food and Wine Magazine, Nov 2017, p.101
4.5 stars
Found this recipe in my huge stash (I have a mountain of recipes I've collected over the years, pulling out pages from magazines). We were in the mood for chili, and this sounded good and complex compared to what we've made before. It was delicious, and made enough to feed a crowd (but we're not having any parties during these pandemic times so had leftovers that we froze for a later date!).
The recipe took quite some time -- the recipe says that the active time is 1 hr 45 min, but I think it took longer.
Beans ingredients: dried pink beans, yellow onion, carrot, celery, garlic, Kosher salt
Chili ingredients: boneless pork shoulder, brisket, yellow onions, green bell pepper, garlic, tomato paste, chili powder, light brown sugar, mustard powder, ground cumin, jar of Hatch chiles, crushed tomatoes, chicken stock, oregano, vegetable oil, Kosher salt, pepper
Serving/topping ingredients: sour cream, shredded cheese, sliced scallions
Tips:
- Cut the boneless pork shoulder into 3/4" pieces instead 1.5" inches
- Used 2 yellow onions instead of 3
- Used 5 garlic gloves instead of 10
- Add crushed red pepper if the green Hatch chiles are mild
- When making the beans, cook for 1.5 hours instead of 1 hour
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