Excerpted from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live. Copyright 2015 by the Editors at America’s Test Kitchen.
Serves: 6 to 8
3 pounds bone-in blade-cut pork chops, about 1 1/2-inches thick, trimmed
Salt and pepper
4 tablespoons unsalted butter
2 pounds 85 percent lean ground beef
3 green bell peppers, stemmed, seeded, and chopped fine
2 onions, chopped fine
1/4 cup chili powder
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon minced canned chipotle chile in adobo sauce plus 2 teaspoons adobo sauce
2 28-ounce cans crushed tomatoes
1 29-ounce can tomato sauce
1 cup water
3 15-ounce cans pinto beans, rinsed
Pat pork dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Add pork and brown well, about 5 minutes per side. Transfer pork to plate. Add beef to pot and cook over medium-high heat, stirring occasionally, until ?no longer pink, about 5 minutes. Drain beef and set aside.
Return pot to medium heat and melt remaining 3 tablespoons butter. Add peppers and onions and cook until softened, about 5 minutes. Stir in chili powder, garlic, and cumin, and cook until fragrant, about 30 seconds.
Stir in chipotle, adobo sauce, crushed tomatoes, tomato sauce, and water and bring to boil. Return pork and beef to pot, along with any accumulated juices. Reduce heat to low and simmer, covered, stirring occasionally, until pork is tender, about 1 hour.
Transfer pork to cutting board. When cool enough to handle, remove meat from bones, discard fat, and chop coarse. Skim any fat from surface of chili using large spoon. Stir chopped pork and beans into pot, return to simmer and cook, uncovered, stirring occasionally, for 30 minutes. Season with salt and pepper to taste and serve. Chili can be refrigerated for up to 3 days.