Gather the following:
- Diced tomatoes
- Shredded lettuce
- Sliced jalapenos
- Pitted sliced black olives
- Sour cream
- Minced onions
- Chopped cilantro
- Black bean chili
- Tomatillo salsa
- 12 small individual bags of Fritos corn chips
Open the Frito bags, add a ladle of chili and some/all of the above ‘mix-ins’… it’s a taco in a bag. Spoon in some salsa and enjoy.
Black Bean Chili
- 2 tablespoons vegetable oil
- 2 slices of bacon, chopped
- 2 pounds trimmed pork shoulder, cut into 1/3-inch dice
- Kosher salt and freshly ground pepper
- 2 poblano chiles—stemmed, seeded and cut into 1/3-inch dice
- 1 large onion, cut into 1/3-inch dice
- 4 chipotle chiles in adobo sauce, minced (1/4 cup)
- 8 garlic cloves, minced
- 4 tablespoons Andrew Zimmern Mexican Fiesta seasoning blend (available at Walmart, ShopRite and on-line at www.badiaspices.com
- 1/3 cup ancho chile powder
- 3 tablespoons cumin
- 1 tablespoon dried oregano
- 1/4 cup minced cilantro
- One 28-ounce can crushed tomatoes
- 1 pound dried black beans, soaked overnight and drained
- 7 cups chicken stock or low-sodium broth
- 2 cups beer
- 4 tablespoons corn flour
- 4 tablespoons water
Fresh Tomatillo Salsa
- 1 1/4 cups minced white onion (about 1 medium onion)
- 1/2 tablespoon kosher salt
- 2 poblano chiles
- 1 jalapeño
- 12 tomatillos, husks removed and quartered (about 1 1/4 pounds)
- 2 cups cilantro leaves and chopped stems
- 1/2 cup chopped fresh mint
- 1 garlic clove
- 2 tablespoons fresh lime juice
For the chili:
In a large enameled, cast-iron casserole, heat the oil until shimmering. Add the bacon and cook over moderate heat until the fat has rendered. Using a slotted spoon, transfer the bacon to a plate.
Season the pork with salt and pepper. Add the pork to the casserole and cook over moderately high heat, stirring occasionally, until browned, about 7 minutes. Add the poblanos, onion, chipotles and garlic to the casserole and cook over moderate heat, stirring occasionally, until the onion has softened, about 7 minutes. Add the chile powder, cumin, oregano, spice blend and minced cilantro and cook until fragrant, about 1 minute. Add the tomatoes, beans, chicken stock, beer and cooked bacon and bring to a boil.
Cover and simmer over moderately low heat until the beans are just getting tender, about 2 hours. Uncover the casserole and continue to simmer, stirring occasionally, until the beans are cooked, 30 to 45 minutes longer.
In a small bowl, whisk the corn flour with the water until smooth. Slowly whisk the mixture into the chili until incorporated. Season the chili with salt and serve.
For the salsa:
In a medium bowl, mix the onions with the kosher salt and let stand.
Roast the poblanos and jalapeño directly over a gas flame or under the broiler for 5 to 7 minutes, turning occasionally, until charred all over. Transfer the poblanos and jalapeños to a bowl, cover tightly with plastic wrap and let steam for 10 minutes. Peel and seed, then transfer to a blender.
Add the tomatillos, cilantro, mint, garlic and lime juice, and process until smooth. Transfer to a large bowl. Drain the onions and stir into the bowl. Season the salsa with salt, if necessary. Serve. Try mashing an avocado into this salsa for a unique spin.