Cooked low and slow, this spicy twist on classic bean and meat chilli — with a shot of bourbon for good measure — is guaranteed to satisfy even the heartiest of eaters on the coldest of days. A perfect stick-with-you meal that fills your home and your belly with delicious warmth.
The recipe I’m sharing today features sweet roasted garlic, zucchini and summer squash, plantain, smoky chipotles in adobo, banana peppers and, for depth, two types of tomatoes — fire-roasted and sun-dried. To suit your taste and availability, you can vary these with in-season winter squash, dark leafy greens and sprouts, or root veg like parsnips, rutabaga, sweet potato and beets. Dried oregano, nutmeg and cinnamon add to the complex layering of classic Mexican flavors, and a scattering of fresh cilantro leaves cool and refresh as the finishing touch.
We used lean pork ground at home and seasoned in the style of chorizo, but you can use meat from fresh chorizo sausages purchased from a butcher. To make it vegetarian, omit the chorizo and stick with the black beans (canned or home-cooked from dry), or pump up the protein with additional beans, cooked lentils, or pan-seared tempeh or tofu crumbles.