The Edmond Sun

December 23, 2012

Pork chili great for game day


Family Features

EDMOND — Bold, flavorful chili is the ultimate game day grub, offering hearty portions to feed a hungry crowd and personalized toppings to suit every palate. For a delicious twist to your go-to, wow guests with a hearty, versatile pork-based chili with layers of savory flavor.

Smoky ingredients are all the rage, with fire-roasted tomatoes, bacon and chipotle peppers on the rise in restaurant menus across the country. Give this delicious trend the home-cooked treatment with Smoky Pork, Bacon and White Bean Chili, a simple recipe that takes only 20 minutes to prepare and can be conveniently made in the slow cooker.

With this versatile recipe, it’s easy to add a personal touch. Make your hearty chili even more smolderingly smoky by adding finely chopped chipotle chiles (from a can of chipotles in adobo sauce) along with the onion. Or, to amp up the heat, add a dash of cayenne pepper powder along with the chili powder.

To round out the meal on game day — or any day — serve with warm corn tortillas or corn bread and a refreshing side salad with radishes and cilantro. Prepare a topping bar with sour cream, roasted tomato salsa, sliced avocadoes, scallions and shredded Jack cheese.  

For more delicious game day inspiration, join the conversation at www.PorkBeInspired.com, www.Facebook.com/PorkBeInspired and www.Pinterest.com/PorkBeInspired. Also, be sure to follow @allaboutpork on Twitter for timely recipes and tips.



Smoky Pork, Bacon and White Bean Chili

Prep Time: 20 minutes

Cook Time: 1 hour, 20 minutes

Makes: 6 servings

Ingredients:

8 ounces bacon, thick-cut, (5 or 6 slices), cut crosswise into 1/4-inch strips

1 large onion, cut into 1/2-inch dice

1 1/2 pounds pork loin roast, cut into 3/4-inch dice

2 tablespoons chili powder

1 tablespoon smoked paprika

2 14 1/2-ounce cans diced fire-roasted tomatoes

1 1/2 cups water

2 15-ounce cans cannellini beans, (white kidney) or other white beans, drained

Salt

1/2 cup sour cream, (optional)

2 scallions, thinly sliced (optional)

Directions:

In large saucepan or small stockpot over medium heat, cook bacon, stirring occasionally, until crisp, 8 to 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate and set aside.

Add onion to bacon fat and cook, stirring occasionally, for 2 minutes. Increase heat to medium-high, add pork, and cook, stirring occasionally, until onions are crisp-tender, 6 to 8 minutes. Stir in chili powder and paprika. Stir in tomatoes (with juices) and water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until pork is tender, 35 to 45 minutes.

Stir in beans and about 2/3 of bacon and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste.

Serve chili garnished with remaining bacon and sour cream and scallions, if using.



SOURCE: National Pork Board