Smoky Pork & Pinto Bean Chili
Source of Recipe
The Seattle Times
List of Ingredients
Beans:
1 cup dry pinto beans
6 cups water
1/2 teaspoon dried thyme
1 bay leaf
1/8 teaspoon crushed red pepper flakes
Chili:
1 lb. ground pork
1 tablespoon olive oil
1 medium onion peeled and finely chopped
2 medium clove garlic peeled and minced
1 medium carrot peeled and finely chopped
2 teaspoons chipotle chili in adobo sauce*
2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 1/2 teaspoons dried oregano
1 cup bean cooking liquid
1 can peeled and diced tomatoes 14-1/2-ounce undrained
2 cups water
1 1/2 teaspoons salt dividedRecipe
1. Rinse the beans well; discard any that are discolored or shriveled. Soak the beans in lots of water to cover overnight. Drain and rinse again. Put the beans into a 5-quart pot; add 6 cups water, the dried thyme, bay leaf, and red pepper flakes. Bring to a boil. Reduce the heat to a gentle simmer, cover and cook about 45 to 60 minutes, until the beans are very tender. Drain, reserving 1 cup of the bean cooking liquid.
2. In the same pot, cook the pork, breaking it up with a spatula, until no longer pink. Drain.
3. Heat the olive oil in the pot over medium heat. Saute the onion until softened, about 5 minutes. Add the garlic and carrots; saute an additional 5 minutes. Put the pork back into the pan. Stir in the chipotle chili, chili powder, cumin and oregano; stir 1 minute. Add reserved bean cooking liquid, undrained tomatoes, water and 1 teaspoon salt. Bring to a boil, reduce the heat and simmer 30 minutes. Stir often. Mash some of the beans against the side of the pan to thicken chili slightly. Adjust seasonings with a little more salt, if necessary. Makes 4 to 6 servings.
* Spoon the remaining chipotle chilies into a jar and freeze. For use in other recipes, defrost slightly, scrape off the amount needed, and put back in the freezer.
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