We'll stretch our usual recipe cooking time of 30 minutes to 45 minutes, just to accommodate this delicious chili recipe from "Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat" (Stewart, Tabori & Chang, $40), by Deborah Krasner.
The chili's smoky flavor comes from the Spanish paprika called pimenton, which makes the stew taste as if it cooked for hours. Look for it in well-stocked supermarkets or spice stores. Serve the chili with warm cornbread.
Tip: Add a chopped canned chipotle chili for more heat.
Beverage suggestion: Try this chili with a Mexican lager or zinfandel.
SMOKY WHITE BEAN CHILI WITH PORK
Prep: 15 minutes Cook: 30 minutes Makes: 6 servings
Adapted from "Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat"
1 pound ground pork
3 cloves garlic, minced
1 onion, chopped
1 tablespoon ground cumin
2 teaspoons sweet smoked Spanish paprika
1/2 teaspoon each: chili powder, salt
Freshly ground pepper
1/4 cup red wine
1 can (14 ounces) diced tomatoes
2 cans (14 ounces each) cannellini beans, drained, rinsed
1/2 cup chopped cilantro
Sour cream, lime wedges
1. Heat a Dutch oven over medium heat; add pork. Brown the meat, breaking up into pieces, until no longer pink, about 5 minutes. Remove meat with slotted spoon to a bowl. Reduce heat to low; add garlic and onion. Cook, stirring, until onion wilts, about 3 minutes. Add the cumin, paprika, chili powder, salt and pepper to taste. Cook, stirring, 1 minute.
2. Pour in wine, stirring up browned bits; cook 5 minutes. Add cooked meat, tomatoes and beans; cover. Cook over medium-low heat, stirring occasionally, 15 minutes. Season to taste. Serve in large bowls topped with cilantro and a spoonful of sour cream. Serve lime wedges on the side.
Nutrition information: Per serving: 304 calories, 34 percent of calories from fat, 11 g fat, 4 g saturated fat, 50 mg cholesterol, 27 g carbohydrates, 23 g protein, 730 mg sodium, 8 g fiber
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Spanish Paprika (Pimenton): The key to the chili's smoky flavor is the Spanish paprika called pimenton. This specific type of paprika imparts a distinct smokiness, making the stew taste like it simmered for hours. It's crucial to use pimenton for an authentic and rich flavor profile.
Cooking Techniques: The recipe employs fundamental cooking techniques to build layers of flavor. Browning the ground pork in a Dutch oven creates a savory foundation. The incorporation of garlic and onion adds aromatic complexity, while the use of cumin, paprika, chili powder, salt, and pepper enhances the overall flavor profile.
Wine as a Flavor Enhancer: The addition of red wine serves a dual purpose. It not only deglazes the pan, incorporating the flavorful browned bits into the stew, but it also imparts a depth of flavor that complements the pork and spices.
Ingredient Selection: "Good Meat" emphasizes sustainable and quality meat sourcing. This recipe features ground pork, aligning with the book's focus on responsible and ethical meat consumption. Additionally, the choice of cannellini beans contributes to the dish's hearty texture and complements the pork.
Garnishes and Pairings: The final touches involve topping the chili with chopped cilantro and a dollop of sour cream, adding freshness and creaminess to balance the bold flavors. Lime wedges on the side provide a citrusy kick. The suggested beverage pairings, a Mexican lager or zinfandel, showcase an understanding of flavor harmonies and elevate the dining experience.
In essence, this Smoky White Bean Chili with Pork recipe is a testament to the meticulous selection of ingredients, thoughtful application of cooking techniques, and a commitment to sustainable and delicious culinary practices. By following these instructions, you'll create a dish that not only satisfies your taste buds but also reflects a deep appreciation for the art and science of cooking.
