Something different in a chili

It happens every year about this time. Clients are hosting Superbowl parties and want a traditional, yet somehow, different menu. A different kind of rib, a different Buffalo wing and certainly a different kind of chili. Like this one:

Black Bean Chili with Crispy Pork and Poblano Salsa
Serves 10ish

For the chili:
2T evoo
2 very large onions, chopped
12 garlic cloves, chopped
7T New Mexico Chili Powder, or your choice
1 1/2T cumin
14C water, or more
1 1/2 pounds, black beans, dried, rinsed
2 1/2t Mexican oregano, dried
1 1/2t orange peel, dried
1 1/2t chipotle chilies, in adobo

For the salsa: 
6 Poblano chiles, fresh
1C chopped white onion
1 7oz can salsa verde

For the crema:
2C sour cream
2t chipotle chiles, canned, minced

For the pork:
2T evoo
3 pounds pork rubs, country-style, boneless, cut into 3/4″ cubes
1/2C chicken broth, low salt
1 1/2C cilantro, fresh, chopped
4t cumin seeds, toasted
Monterey Jack cheese, hot pepper style

Heat the oil in a heavy large pot over medium high heat. Add the onions and garlic and cook, stirring, about 8 minutes. Add chili powder and cumin, stir one minute. Add the water, black beans, oregano, orange peel. Bring to a boil, reduce to medium-low, cover with lid slightly ajar, then simmer until beans are tender, about 2 hours. Add chipotle chiles, season to taste with salt. Simmer until the beans are creamy, mashing coarsely with a potato masher to desired consistency, adding more water by 1/2C if too thick, stirring now and then, about 30 minutes longer. You can make the recipe up to this point as much as 3 days ahead.

Char the chilies over flame/broiler until blackened on all sides. Place in large bowl and seal. When cooled, peel, seed, chop. Place in a medium bowl, add onions, salsa verde and season with s&p.

For the crema:
Stir sour cream and minced chipotle  in medium bowl. Cover, chill.

For the pork:
Heat the oil in a large skillet over high heat. Sprinkle ribs with s&p. Working in batches, add ribs to skillet, cook until browned all over, about 7 minutes per batch. Transfer to medium bowl. Repeat. When done, return all ribs and juices to the skillet. Add broth, cover and reduce heat to low. Cook until ribs are tender, stirring now and then, about 40 minutes. Transfer to a medium bowl.

Meanwhile rewarm the chile. Stir in the cilantro and cumin seed into the salsa. Serve buffet style, or divide chili among bowls then top with pork, salsa, crema and cheese.

And beer. Lots and lots of cold beer.

Recipe, courtesy of Food & Wine Magazine

Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All Rights Reserved, 2012

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