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Smoky Pork & Pinto Bean Chili

Source of Recipe

adapted from recipe posted by Catgurrl, from The Seattle Times


List of Ingredients

-- Beans --
1 cup dry pinto beans
6 cups water
1/2 tsp dried thyme
1 bay leaf
1/8 tsp crushed red pepper flakes

-- Chili --
1 lb. ground pork
1 Tbsp olive oil (or use water, broth or cooking spray)
1 medium onion, peeled and finely chopped
2 medium cloves garlic, peeled and minced
1 medium carrot, peeled and finely chopped
2 tsp chipotle chili in adobo sauce*
2 Tbsp chili powder
1-1/2 Tbsp ground cumin
1-1/2 tsp dried oregano
1 cup bean cooking liquid
1 (14-1/2-ounce) can peeled and diced tomatoes, undrained
2 cups water
(original recipe called for 1-1/2 tsp salt, divided)


Recipe

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 (or use cooking spray or broth for this step) 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 seasoning.

* 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.