Black Bean Beef & Pork Chili

Two meats give this chili a heft that ground beef alone can’t match. Cubed stewing beef and boneless pork shoulder both get browned hard in a Dutch oven, then simmered for an hour until the connective tissue surrenders and the chunks turn fork-tender. The trio of cumin, chili powder and a hit of cayenne does the seasoning work, while a fresh jalapeño keeps things bright. Black beans go in late so they hold their shape, and a half cup of dry red wine in the final 25 minutes pulls the whole pot together with a slight tang and depth. Set out bowls of grated cheddar, chopped cilantro, raw red onion and sour cream so everyone can build their own. Pairs beautifully with warm cornbread.

Chef Tips

• Pat the beef and pork dry before browning. Wet meat steams instead of searing, and you lose the fond that flavors the whole pot.
• Bloom the chili powder and cumin in the hot oil for 30 seconds before the tomatoes go in. Toasting the spices wakes them up.
• The chili thickens noticeably as it sits. If it tightens too much overnight, loosen with a splash of broth when reheating.
• Reserve the tomato liquid as the recipe says. That juice is half the body of the sauce.

Variations

• Swap the green bell peppers for poblanos and add a chipotle in adobo for a smokier profile.
• Use cooked pinto or kidney beans in place of black beans, or do a mix.
• For a slow cooker version, brown everything on the stove first, then transfer to the slow cooker on low for 6 to 8 hours.