PORK-BEAN CHILI WITH CORN DUMPLINGS

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Pork-Bean Chili With Corn Dumplings image

Provided by Food Network Kitchen

Time 4h15m

Yield 8 to 10 servings

Number Of Ingredients 22

1 pound dried black beans, picked over (about 2 cups)
1 teaspoon dried thyme
3 bay leaves
10 cloves garlic (6 smashed; 4 minced)
2 tablespoons vegetable oil
1 large onion, diced
3 tablespoons chili powder
1/4 cup ancho chile powder
1 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon ground cloves
2 14-ounce cans Mexican-style diced tomatoes with green chiles
3 pounds boneless pork shoulder (Boston butt), trimmed and cut into 3/4-inch pieces
Kosher salt
1 bunch cilantro, leaves only
Juice of 2 limes, plus lime wedges for serving
Shredded cheddar cheese, for topping
Sour cream, for serving (optional)
2 cups masa harina (instant corn flour)
2 tablespoons unsalted butter, melted
Kosher salt

Steps:

  • Make the chili: Put the beans in a Dutch oven or large pot and add enough water to cover. Bring to a simmer over medium-high heat and cook 10 minutes. Drain the beans, return them to the pot and cover with water by about 3 inches. Add the thyme, bay leaves and 4 smashed garlic cloves. Bring to a simmer over medium heat and cook, skimming off any foam, until the beans begin to soften, about 1 hour.
  • Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Stir in the minced garlic, chili powder, ancho chile powder, paprika, oregano, cumin and cloves; cook 1 minute. Add the diced tomatoes and cook, stirring, until thickened, 8 to 10 minutes.
  • Transfer the tomato mixture to the pot with the beans. Add the pork and 1 teaspoon salt and stir to combine. Bring just to a boil; reduce the heat to medium low and simmer, stirring occasionally, until the beans and pork are tender, about 2 hours. (Add water to keep the pork covered, if needed.) Discard the bay leaves.
  • Meanwhile, prepare the dumplings: Combine the masa harina, melted butter and 1 teaspoon salt in a large bowl. Stir in 1 1/2 to 2 cups warm water to make a soft dough. Roll the dough into 1-inch balls, then press your thumb into each one to form a cup shape. Cover with plastic wrap until the chili is ready.
  • Combine the remaining 2 smashed garlic cloves, the cilantro, lime juice, 1 1/2 cups water and 2 teaspoons salt in a blender and puree until smooth. Stir the cilantro mixture into the chili. Gently add the dumplings (do not stir) and simmer until cooked through and firm, 30 to 35 minutes. Thin the chili with a splash of hot water, if needed. Ladle into bowls and top with cheese; serve with lime wedges and sour cream, if desired.

Akingbade Justina
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I can't wait to make this chili again. It's definitely a new favorite.


Nakul Acharya
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This chili is the perfect meal for a crowd. It's hearty and filling, and everyone will love it.


surya bindasha
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I love that this chili can be made in one pot. It makes cleanup a breeze.


PCRM OFFICIAL
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This chili is so easy to make, even a beginner cook can make it.


Beatrice Amoah
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I made this chili for a party and it was a huge success. Everyone raved about how good it was.


Soman Magar
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This chili is a great way to use up leftover pork. It's also a very affordable meal to make.


Abu Bakar Jutt
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I love the combination of flavors in this chili. The sweetness of the corn dumplings pairs perfectly with the spiciness of the chili.


Abubakar Ndakata
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This chili is the perfect comfort food for a cold winter day.


Harold Smith
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I've made this chili several times now and it's always a hit. It's so easy to make and the flavor is amazing.


Dharma Raj Regmi
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This chili was delicious! I made it for my family and everyone loved it. The corn dumplings were a great addition and really made the dish.