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Michael Symon Pork Cheek Chili

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This delicious chili is sure to impress all of your big game day guests!


4 teaspoons coriander seeds (toasted and ground)
1 tablespoon sweet smoked paprika
1 teaspoon ground cumin
5 pounds pork cheeks (silver skin removed, cut 1-inch cubes)
2 tablespoons olive oil
1 pound slab of bacon (cut 1/2-inch dice)
1 onion (finely chopped)
3 cloves garlic (minced)
2 jalapenos (seeded and minced)
2 red bell peppers (seeded and small diced)
1 bottle IPA or porter-style beer (12 ounces)
2 cups low-sodium chicken stock
1 can crushed tomatoes (28 ounces)
2 chipotles in adobo (minced)
1 pound black-eyed peas (1 2/3 cups, sorted and rinsed)
1 small cinnamon stick
pickled red onion (to serve)
Greek yogurt (to serve)
cilantro sprigs (to serve)
Kosher salt and freshly ground black pepper (to taste)
cheddar biscuits (to serve)

In a large bowl, add the coriander, paprika, cumin and pork and toss to coat. Season with Kosher salt and freshly ground black pepper.
In a large Dutch oven add olive oil and heat over medium-high heat. Add 1/3 of the pork and cook until browned on all sides, about 5-8 minutes. Remove pork to a plate. Brown the remaining 2 batches of pork.
Reduce heat to medium and add bacon and cook, stirring occasionally until browned and slightly crisp, about 7 minutes. Add onion, garlic, jalapenos and bell pepper and cook, stirring occasionally until the vegetables are softened, about 5 minutes. Return the pork to the pot with any juices. Add beer, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil. Cover and allow to simmer over low heat until meat and beans are tender, about 2 1/2 hours.
Spoon any fat off the top of the chili and discard the cinnamon stick. Season with Kosher salt and freshly ground black pepper. Garnish with a dollop of Greek yogurt, pickled red onions and cilantro. Served with warm cheddar biscuits.
Tips: Instead of pork cheeks, substitute with cubed pork shoulder.

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