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Ingredients
1 tablespoon olive oil
1 pound ground pork
2 chipotles en adobo, chopped
1 (15-ounce) can fire-roasted whole peeled tomatoes
1 medium onion, chopped (about 3/4 cup)
2 medium garlic cloves, minced (about 2 teaspoons)
1 teaspoon ground cumin
1 tablespoon chili powder
12 ounces beer (I used a pilsner)
2 cups homemade or store-bought low sodium chicken broth
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 (15-ounce) can pinto beans, drained
1 (15-ounce) can chickpeas, drained
Kosher salt
4 scallions, ends trimmed, green parts thinly sliced
Sour cream for serving
Procedures
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add pork and break up to small pieces with a wooden spoon. Cook, stirring often, until well browned, about five minutes. When done remove the ground pork with slotted spoon and set aside. Remove all about two tablespoons of the excess fat.
Combine chipotles and tomatoes in a blender and blend until smooth. Set aside.
Add beer and stock and bring to a simmer. Return the pork and add the sweet potatoes and drained beans to the pot, stirring to combine. Cook until sweet potatoes are tender, fifteen to twenty minutes. Season to taste with salt.
Serve the chili with a sprinkling of scallions and a drizzle of sour cream.
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