Alright Wisconsin. If you’re doing this, I’m doing this.
This weekend you gave me rain and cold, and I get it. I’m going all in. I’m making chili. It felt perhaps a bit premature—after all we’re still clearly in fall territory—but I had all the ingredients and I figured it was the right thing to do.
But as per usual, I didn’t want to go traditional chili, because no one needs another recipe for that. I found the summer sweet corn I stashed in the back of my freezer (full disclosure: that’s 100% Jason’s tradition) and I eyed up those green tomatoes from our CSA this week that just looked like they would be a perfect match. I went with pork because I like it better and loads of spices because that’s how you Make Chili Great Again ™.
The best part of this particular chili is the depth of the flavors, due mainly to the spices, and the complimentary mix of textures. I like the pop of tomatoes as a garnish for some acidity to finish it all off. Sure, it may be early, but I’m not the slightest bit upset to be eating chili leftovers for the next few days.
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- ¾ pound ground pork
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- ½ teaspoon cumin
- 1 teaspoon paprika
- ¼ - ½ teaspoon red pepper flakes
- 1 teaspoon Kosher salt
- 1 15 oz can black beans
- 2 cups vegetable broth
- 1½ cup corn kernels
- 1 pound green tomatoes, chopped
- Sour cream and cilantro as garnish
- In a heavy bottomed skillet, heat olive oil over medium high heat. Add onions and cook until they soften. Stir in garlic and pork. Cook until pork browns, stirring often, about 5 minutes. Stir in tomato paste and cook for 1 minute. Add chili powder, cumin, paprika, red pepper flakes, and salt. Stir to coat and let cook for 1-2 minutes more. Add in black beans and vegetable broth. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Add in corn and almost all the tomatoes, leaving a few for a garnish. Simmer for an additional 5-7 minutes, until tomatoes have softened but still keep their nice green color.
- Serve chili with a dollop of sour cream, some cilantro, and a few fresh green tomatoes on top.
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