When you get unaccountable cravings for chili, try this recipe from chef Michael Ferraro.
Slow Cooked Chili
Chef Michael Ferraro, Delicatessen (New York)
Makes 4 servings
- 1 pound pork shoulder (medium diced)
- 1 pound ground beef
- 3 ounces chipotle adobe
- 1 onion (large)
- 2 garlic cloves (roasted)
- 2 garlic cloves (minced fresh)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon chipotle powder
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 cup pinto beans (cooked)
- 1 cup kidney beans (cooked)
- 3 cups canned Italian plum tomatoes
- 1 cup white chicken stock
- 1 tablespoon sriracha
- 1 ripe avocado
- 1 tablespoon olive oil
- 1 scallion (chiffonade)
- 2 sprigs cilantro (just leaves)
- 1 tablespoon sour cream
- 1 tablespoon shredded aged cheddar
- Kosher salt
1. Start by seasoning the pork shoulder and ground beef with kosher salt and pepper.
2. Heat olive oil in a large pot over high heat, and then add meats.
3. Cook for 10 minutes, until brown.
4. Drain off the excess oil and add dried seasons.
5. Remove the protein and set aside.
6. Cook the onions and garlic until tender, about 5 minutes.
7. Add the pureed chipotle adobe and roasted garlic.
8. Return the meats to the pot and the rest of the ingredients.
9. Cook over a slow simmer for 2 hours.
10. Taste and add final seasoning of salt and pepper.
11. Finish with sliced avocado, sour cream, fresh thinly sliced scallion, cilantro leaves, and shredded aged cheddar.