BLACK BEAN CHILI WITH PORK, CHORIZO AND CHIPOTLES

BLACK BEAN CHILI WITH PORK, CHORIZO AND CHIPOTLES image

Categories Pork

Yield 8 bowls

Number Of Ingredients 22

1 pound dried black beans
2 tablespoons olive oil
1 1/2 pounds lean ground pork
1 1/2 pounds chorizo sausage removed from casing
3 cups finelly chopped onion (aprox. 3 medium sized onions)
3 tablespoons minced garlic
2 tablespoons sweet paprika
2 teaspoons ground red chili pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon ground corriander
1/2 teaspoon ground black pepper
2 teaspoons kosher salt
3 tablespoons red wine vinegar
1/4 cup red wine
6 canned chipotle chilis in adobo sauce
1-32oz. can whole tomatoes
1-14.5oz can chicken broth
2 cups water
juice of 1 medium lime
1/4 cup finely chopped fresh cilantro
sour cream (optional)

Steps:

Cook beans in a large pot. Cover with unsalted water to cover by two inches and bring to a boil. Maintain a gentle boil and cook until beans are tender, about 2 hours. Heat oil in a large heavy pot such as a dutch oven over medium heat. Add pork and chorizo and saute until completely browned. Add onions and continue to cook until soft, about 5 minutes. Add garlic, paprika, red chili pepper, cumin, oregano, corriander, black peper and salt and cook 1 minute more. Pulse tomatoes and chipotle peppers in a food processer for about 30 seconds. Add to chili in pot. Add chicken stock and water and bring to a boil. Adjust heat and simmer chili for an hour. Add water if chili gets too dry. Drain beans and add to chili with lime juice and cilantro. Stir to incorporate all ingredients. Ladle into bowls to serve and garnish with sour cream if desired.