60 minutes
This hearty chili combines the warmth of spices with the richness of pork, balanced by the freshness of sage and the creamy finish of cheddar or sour cream.
tablespoons
White Onion, diced
each
Poblano Chile, diced
each
Ground Pork
0 lb
teaspoons
Black Pepper, freshly ground
teaspoons
teaspoons
Fresh Sage, minced
tablespoons
tablespoons
Garlic Clove, minced
each
Diced Tomatoes, canned
0 oz
Black Beans, cooked, or canned and rinsed
cups
Lager Beer
cups
White Cheddar Cheese, grated, for serving
0 serving
Sour Cream, for serving
0 serving
Lime Wedges, for serving
0 serving
1. Sauté Vegetables
Heat the olive oil in a large pot over medium heat. Add the diced onion and poblano chile, and sauté them for about 7 minutes until they soften and the onion becomes translucent.
2. Brown the Pork
Add the ground pork to the pot and brown it for around 7 minutes, stirring occasionally and breaking the meat apart. Cook until well browned and no pink remains.
3. Add Spices and Garlic
Stir in the kosher salt, black pepper, dried oregano, minced sage, chili powder, and minced garlic. Cook for about 1 minute, until aromatic.
4. Simmer the Chili
Pour in the diced tomatoes, black beans, and lager beer. Stir well and bring to a gentle simmer. Cook for 30 to 40 minutes, stirring occasionally, until the chili thickens slightly.
5. Season and Serve
Taste and adjust seasoning with more salt and black pepper if necessary. Serve hot, topped with grated white cheddar cheese or sour cream and a squeeze of lime.
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