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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 tsp dried thyme
  
• 1 bay leaf
  
• 1/8 tsp crushed red pepper flakes
  
• .
  
• -- Chili --
  
• 1 lb. ground pork
  
• 1 Tbsp olive oil
  
• 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
  
• 1-1/2 tsp salt, divided
  






Instructions



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.