Photo: Annabelle Breakey
YieldsServes 4 to 6
Why make the same old thing when you can cook up a chili rich and smoky with bacon and Spanish chorizo, mellowed by whiskey, and fired up with chipotles?

How to Make It

Step 1
1

Brown pork in a large pot over medium-high heat, turning occasionally, about 10 minutes, adding a little oil if pork is very lean. Transfer pork to a plate. Add bacon to pot and cook, stirring often, until browned but still soft, about 5 minutes. Spoon out fat and return 2 tbsp. to pot. Add onion and celery and cook, stirring often, until onion is translucent, about 5 minutes.

Step 2
2

Return pork to pot and add beans, chipotles, cumin, broth, and 1/2 cup whiskey. Cover and bring to a boil over high heat, then reduce heat and simmer until beans and pork are tender, about 1 1/4 hours.

Step 3
3

Stir in chorizo and remaining 1/4 cup whiskey. Simmer, covered, until flavors are blended, about 10 minutes more. Stir in parsley.

Step 4
4

Ladle into bowls and top with crème fraîche and chives.

Ingredients

 1 pound pork shoulder (butt), cut into 1- to 1 1/2-in. chunks
  Vegetable oil (if pork is lean)
 5 slices (1/2 lb.) thick-cut applewood smoked bacon, chopped
 1 large onion, chopped
 2 celery stalks, sliced
 1 1/2 cups dried black beans, cleaned of debris and rinsed
 2 chopped canned chipotle chiles
 1 1/2 teaspoons ground cumin
 1 qt. reduced-sodium chicken broth
 3/4 cup whiskey such as Jack Daniel's, divided
 4 ounces Spanish smoked chorizo, quartered lengthwise and thinly sliced crosswise
 1/2 cup coarsely chopped flat-leaf parsley
  Creme fraiche or shredded jack cheese
  Chopped chives

Directions

Step 1
1

Brown pork in a large pot over medium-high heat, turning occasionally, about 10 minutes, adding a little oil if pork is very lean. Transfer pork to a plate. Add bacon to pot and cook, stirring often, until browned but still soft, about 5 minutes. Spoon out fat and return 2 tbsp. to pot. Add onion and celery and cook, stirring often, until onion is translucent, about 5 minutes.

Step 2
2

Return pork to pot and add beans, chipotles, cumin, broth, and 1/2 cup whiskey. Cover and bring to a boil over high heat, then reduce heat and simmer until beans and pork are tender, about 1 1/4 hours.

Step 3
3

Stir in chorizo and remaining 1/4 cup whiskey. Simmer, covered, until flavors are blended, about 10 minutes more. Stir in parsley.

Step 4
4

Ladle into bowls and top with crème fraîche and chives.

Whiskey and Triple Pork Black Bean Chili