Recipe
Author
Hy-Vee Seasons Magazine
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Description
Chef Kelly uses beer-braised pork to give this tasty chili a twist. Country-style ribs from the shoulder region of the pig are especially succulent and perfect for chili.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ½ lbs. country style pork ribs, deboned and chopped | ||
| Hy-Vee kosher sea salt, to taste | ||
| Hy-Vee black pepper, to taste | ||
| 2 tbsp. Hy-Vee Select olive oil, divided | ||
| 1 large yellow onion, diced | ||
| 2 (12-oz. each) bottles light craft beer, such as Free State's Wheat State Golden, or 3 c. Hy-Vee 33%-less sodium chicken broth | ||
| 1 (32-oz.) pkg. Hy-Vee beef stock | ||
| 1 (28-oz.) can Hy-Vee petite cut diced tomatoes | ||
| 1 (12-oz.) can Hy-Vee tomato paste | ||
| 1 to 3 tbsp pureed chipotle peppers in adobo sauce | ||
| 5 (15-oz. each) cans Hy-Vee no-salt-added black beans, drained and rinsed | ||
| 1 (19-oz.) bag Hy-Vee frozen sweet potato fries | ||
| Mexican crema, or sour cream, for serving | ||
| Fresh cilantro, finely chopped, for garnish |
Things To Grab
- Dutch oven
- Paper towels
- Plate
Directions
- Season pork with salt and pepper. In a Dutch oven, heat 1 tablespoon olive oil over medium heat. Working in batches, cook pork until browned on all sides, about 5 minutes per batch. Transfer pork to a paper-towel lined plate.
- In the same Dutch oven, warm remaining olive oil over medium heat and cook onions 3 minutes or until softened. Add cooked pork and beer; bring to a boil. Reduce heat to maintain a simmer and simmer 1 hour.
- Add beef stock, tomatoes, tomato paste, chipotle pepper puree and beans; simmer 1 hour. Season to taste with salt and pepper.
- Meanwhile, prepare sweet potato fries according to package directions.
- To serve, top chili with Mexican crema, fresh cilantro and serve with a side of sweet potato fries.
Nutrition facts
Servings
530 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 85mg
- Sodium: 570mg
- Total Carbohydrates: 58g
- Protein: 40g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 30%
0%
Iron 30%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Fall 2016.