Widowmaker Chili

  1. 2 cups dried black beans, rinsed and sorted
    6 cups water
    8 red chile peppers
    6 green chile peppers
    6 jalapeño peppers
    2 red bell peppers
    1 pound spinach, rinsed and stemmed
    12 tomatillos, stemmed
    6 green tomatoes, stemmed
  2. 5 green onions
    5 tablespoons vegetable oil
    1 1/2 pounds lean pork steak, diced
    2 onions, sliced
    8 cloves garlic, finely chopped
    2 tablespoons granulated sugar
    2 tablespoons ground cumin
    1 pound diced ham
    2 cups chopped fresh cilantro
  1. Combine black beans and water in a stockpot. Bring to a boil and simmer until tender, about 2 hours.
  2. Meanwhile, place red and green chile peppers, jalapeños and bell peppers on a baking sheet. Roast under the broiler until the skins are blackened, turning often. Place in a bowl and cover with plastic wrap. Let sit for 15 minutes, then peel and remove the seeds.
  3. In a food processor, purée chiles, bell peppers, spinach, tomatillos, green tomatoes and green onions; set aside.
  4. Heat oil in a large saucepan and cook pork until browned. Remove and drain on paper towels.
  5. Add onions and garlic to pork grease; sauté until tender, about 3 minutes. Add sugar, cumin, ham, pork and the chile purée. Simmer over low heat for 2 hours.
  6. When beans are tender, add meat mixture; mix well. Serve with topped with cilantro.
  7. Makes 12 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases