This is the Zakarian TV dinner! Whenever there’s something fun to watch, we make a batch of chili and all gather in the living room. This is the absolute only time we’re allowed to eat dinner in front of the TV, so chili holds an extra special place in our hearts.
Serves 8
For Chili
- 3 tablespoons extra virgin olive oil
- 3 pounds ground pork
- 2 to 3 tablespoons pancetta or bacon, cut into small pieces
- Kosher salt
- Freshly ground black pepper
- 2 large onions, chopped (about 3 cups)
- 6 garlic cloves, finely chopped
- 2 bunches scallions (white and green parts), chopped (about 2 cups)
- 2 tablespoons tomato paste
- 1/4 cup chili powder
- 1/4 cup ground cumin
- 1 1/2 cups apple cider
- 2 (28-ounce) cans whole tomatoes with juice (fire-roasted, preferably), crushed by hand
- 2 (15.5-ounce) cans small black or white beans, drained and rinsed
- 2 cups chicken stock
- 2 tablespoons green Tabasco
For Garnish
- 1 avocado, pitted, peeled, and chopped, for garnish
- 1/2 cup chopped cilantro, for garnish
- 4 radishes, sliced thin, for garnish
- Shredded Mexican cheese, for garnish
- Lime wedges, for garnish
Recommended Tools
- Wide-bottomed Dutch oven or large pot
- Wooden or silicon spurtle, or a wooden spoon
- Ladle
Heat the olive oil in a wide-bottomed Dutch oven or large soup pot over medium-high heat. Add the pork and cook, stirring and scraping the pan bottom with a spurtle, until browned and cooked through, letting the liquid cook out. This will take 10 to 15 minutes. Caution: Do not rush through this step; it’s crucial. Add the pancetta or bacon and cook with the pork for 1 to 2 minutes. Season with pepper, about 1 teaspoon.
Reduce the heat to medium. Add the onions, garlic, and scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let the paste toast for 1 minute and then stir it into the pork mixture. Sprinkle in the chili powder and cumin and cook and stir until fragrant, about 2 minutes.
Pour in the cider, rigorously scraping the bottom of the pan with the spurtle to get the brown bits released and incorporated. Cook until the liquid is almost reduced away, 3 to 5 minutes. Add the tomatoes, beans, and stock, then season with the Tabasco as well as about 2 tablespoons salt and 1 tablespoon pepper. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick and full of character, about 1 1/2 hours.
Ladle the chili into bowls and serve garnished with avocado, cilantro, radishes, Mexican cheese, and lime wedges.
