5lbspork cheeks or pork shouldercleaned, trimmed, and cubed
Kosher salt and freshly ground black pepper
4Tbspextra virgin olive oil
1lbslab baconcut into 1/2-inch dice
1onionfinely chopped
3garlic clovesminced
2jalapeno chiliesseeded and very finely chopped (I didn't seed mine because I like it, well, spicy)
2red bell pepperscored, seeded, and finely diced
12-ozbottle amber ale or porter
2cupschicken stock
28ozcanned tomatoes with their juice
2canned chipotles in adoboseeded and minced
1lbdried black-eyed peas
1small cinnamon stick
Shredded smoked cheddar cheesefor garnish
Fresh cilantro leavesfor garnish
Sliced scallionswhite and green parts, for garnish
Creme Fraichefor 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