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Looking for cool-weather recipes?
Give this one a try—it’s from our new Fall/Winter issue, on newsstands soon. It's just one of the delicious recipes we’ve got coming up in our Simple and Super Supper Ideas feature: nine new twists on some of your old standbys.
This Dressed-Up, Down-Home Chili (developed by food editor Heather Garvin) features diced pork loin and is a good sub for standard chili recipes.
Dressed-Up Down-Home Chili
1 lb. pork loin, diced into 1/2-inch pieces
1/2 cup flour
Salt and pepper to taste
3 slices thick-cut bacon, ends trimmed of excess fat, chopped
1 small onion, diced
1 orange bell pepper, diced
2 carrots, diced
2 tsp. garlic, minced
2 tsp. ground cumin
1/2 tsp. coriander
1 tsp. dried thyme leaves
4 cups chicken stock
1 (28 oz.) can tomato purée
1 (16 oz.) can pinto beans, drained (do not rinse)
1 (16 oz.) can cannellini beans, drained (do not rinse)
1 chipotle packed in adobo, seeds removed (optional)
Toasted cumin seeds
Toss the diced pork in the flour seasoned with the salt and pepper. Shake to remove excess flour. Set aside.
Cook the bacon in a large pot over medium heat until crisp. Remove bacon pieces from pan with a slotted spoon; set aside. Add pork to bacon drippings, stirring occasionally until browned on all sides. Add the vegetables and continue to cook, stirring often, until vegetables are tender. Add the garlic and herbs; stir to coat. Return bacon to the pot. Deglaze the pan with the chicken stock, scraping up the bits from the bottom of the pan. Pour in the tomato, beans, and chipotle. Let mixture simmer for 20 minutes. Season with salt and pepper. Ladle into serving bowls and top with sour cream and toasted cumin seeds.