Before I even say anything else, this is hands down the best chili I’ve ever eaten. No kidding! I think the way I look at a bowl of chili is never the same again after I cooked this chili. It is packed with flavor and oh…so good! so good you guys! I don’t know how to explain it, but the moment I took my first bite, it just reminded me of something comforting. Somehow, it tasted so familiar. Familiarly good!
The pork cheek chili’s recipe is from Michael Symon’s Live to Cook cookbook. In case you never heard of the name Michael Symon’s (which I doubt so), he is one of the Iron Chefs (my favorite show btw). And if you never watch Iron Chef before, well, never mind, you just need to know that he is a great chef. Michael loves pork and he uses it whenever he can. This chili recipe uses pork cheeks, the well-marbled muscle from the jowl. It braises very rich and tender with a great texture and makes a fabulous chili. If you can get pork cheek, don’t sweat it and stressed out, use pork shoulder as substitute.
I guarantee you that you will not be disappointed for sure!!!!!!!
PORK CHEEK CHILI
Ingredients
- 4 tsp coriander seeds toasted and ground
- 1 Tbsp sweet smoked paprika
- 1 tsp ground cumin
- 5 lbs pork cheeks or pork shoulder cleaned, trimmed, and cubed
- Kosher salt and freshly ground black pepper
- 4 Tbsp extra virgin olive oil
- 1 lb slab bacon cut into 1/2-inch dice
- 1 onion finely chopped
- 3 garlic cloves minced
- 2 jalapeno chilies seeded and very finely chopped (I didn't seed mine because I like it, well, spicy)
- 2 red bell peppers cored, seeded, and finely diced
- 12- oz bottle amber ale or porter
- 2 cups chicken stock
- 28 oz canned tomatoes with their juice
- 2 canned chipotles in adobo seeded and minced
- 1 lb dried black-eyed peas
- 1 small cinnamon stick
- Shredded smoked cheddar cheese for garnish
- Fresh cilantro leaves for garnish
- Sliced scallions white and green parts, for garnish
- Creme Fraiche for garnish
Instructions
- In a large bowl, combine the coriander, paprika, and cumin and toss with the pork cheeks. Season with salt and pepper
- In a large enameled cast-iron Dutch oven, heat 2 Tbsp of the oil over medium-high heat. Add half of the pork and cook, turning as needed, until browned on all sides, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 Tbsp of oil and brown the remaining pork. Transfer to the plate
- Add the bacon to the pot and cook over medium heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic, jalapenos, and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes
- Return the pork cheeks to the pot along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas, and cinnamon stick and bring to a boil. Cover and cook over very low heat until the meat and beans are tender, about 2 1/2 hours
- Season the chili with salt and pepper. Spoon off the fat from the surface and discard the cinnamon stick. Serve the chili in bowls. Pass the smoked cheddar, cilantro, scallions, and creme fraiche at the table
