3 bean pork chili

The Goods*:

1 lb pork tenderloin

1 15 oz can diced tomatoes

1 15 oz can pinto beans

1 15 oz can black beans

1 15 oz can white kidney beans

2 medium yellow onions

6 cloves garlic

1 large sprig cilantro

2 cups Sam Smith's Oatmeal Stout

2 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

1/4 tsp turmeric

1/4 tsp paprika

6-10 dried thai chilis

1 spritz sunflower oil

Dice the pork into 1 cm cubes. Add the oil to a heavy-bottomed stock pot and heat to medium-high. Brown the pork in small batches. It is important not to crowd the meat in the pan, or it will not develop a nice crust. Set the meat aside.

Remove the cilantro leaves from the stems. Finely chop the cilantro leaves. Mince about 1 tablespoon of the stems; discard the remaining stems. Crush three garlic cloves. Combine the cilantro stems, garlic cloves, cumin, coriander, chili powder, turmeric, paprika, and chilis in a mortar. For a more face melting** chili, use more chili powder/dried chilis. Work these ingredients together until a fragrant paste is formed. Set aside.

Dice the onions and the remaining cloves of garlic. Place the stock pot back on medium heat. Add a bit more oil if needed. When the oil is hot, add the onions. After 10 minutes or so, once the onions are translucent, add the garlic and cilantro leaves. After another minute, add the spice paste. Before the garlic or spices burn, deglaze the pan with the beer. Add the tomatoes, beans, and the browned meat. Allow the liquid to come to a boil, then reduce the heat and simmer on low for about an hour. One may of course simmer for longer (I think mine was going for around 3 hours). Serve with shredded cheese and tortilla chips.

*This may officially be the week of pork (hot pork injection?). Using inspiration from co-worker Mike, I decided to go with pork tenderloin as the meat in this Superbowl-Sunday chili.

**Using the chili powder and chilis listed in this recipe resulted in a decidedly mild chili. There was heat, but it was not overpowering, and only detectable in the aftertaste.