Pork, Beans and Organic Beer Chili

Photo: John Pitcher /Bluestocking

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Use pork tenderloin to keep this chili lean, chipotle peppers to give it heat and a bottle of beer to make it exceptional. Serve a stack of steamed fresh corn tortillas with this hearty stew.

Substitution: 2 fresh jalapeno peppers, seeded and minced, may be used in place of 1 tablespoon of minced chipotles in adobo sauce.

SERVINGS
6

INGREDIENTS
1 1/2 tablespoon canola oil
1 1/2 pound pork tenderloin, trimmed of fat and cut into 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 onion, diced
2 bell peppers, red, yellow or green, coarsely chopped
2 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chipotle in adobo sauce, minced
1 1/2 teaspoon dried oregano
12 ounce organic beer
30 ounces canned pinto beans, drained and rinsed
14 ounces canned tomatoes, chopped, juice reserved
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro or scallion greens, chopped, for garnish

PREPARATION
1. In a Dutch oven, heat one-third of the oil over high heat. Season pork with salt and pepper and add half of it to the pan. Cook, stirring occasionally, until browned on all sides, 4 to 6 minutes. Transfer the meat to a plate lined with paper towels; repeat with another one-third of the oil and the remaining meat. Set aside.

2. Reduce the heat to medium and add the remaining oil; heat until hot. Add onions and bell peppers; cook, stirring, until the vegetables begin to soften, about 5 minutes. Add tomato paste, garlic, cumin, chipotles and oregano. Cook the mixture, stirring, until fragrant, about 2 minutes. Slowly stir in beer, scraping up any bits clinging to the bottom of the pan. Simmer for 2 minutes.

3. Stir in beans, tomatoes and their liquid, and the reserved pork; bring to a simmer. Reduce the heat to low, cover and simmer, stirring occasionally, until the pork is tender and the sauce has thickened slightly, about 30 minutes. Add lime juice and season with salt and pepper. Garnish with scallion greens or cilantro and serve.

NUTRITION
(based on individual servings)
Calories: 290
Total Fat: 9 g
Cholesterol: 83 mg
Sodium: 445 mg
Carbohydrates: 21 g
Protein: 30 g

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