he ultimate game day warm up
(FF) Bold, flavorful chili is the ultimate game day grub, offering hearty portions to feed a hungry crowd and personalized toppings to suit every palate. For a delicious twist to your go-to, wow guests with a hearty, versatile pork-based chili with layers of savory flavor.
Smoky ingredients are all the rage, with fire-roasted tomatoes, bacon and chipotle peppers on the rise in restaurant menus across the country. Give this delicious trend the home-cooked treatment with Smoky Pork, Bacon and White Bean Chili, a simple recipe that takes only 20 minutes to prepare and can be conveniently made in the slow cooker.
With this versatile recipe, it’s easy to add a personal touch. Make your hearty chili even more smolderingly smoky by adding finely chopped chipotle chiles (from a can of chipotles in adobo sauce) along with the onion. Or, to amp up the heat, add a dash of cayenne pepper powder along with the chili powder.
To round out the meal on game day – or any day – serve with warm corn tortillas or corn bread and a refreshing side salad with radishes and cilantro. Prepare a topping bar with sour cream, roasted tomato salsa, sliced avocadoes, scallions and shredded Jack cheese.
For more delicious game day inspiration, join the conversation at www.PorkBeInspired.com, www.Facebook.com/PorkBeInspired and www.Pinterest.com/PorkBeInspired. Also, be sure to follow @allaboutpork on Twitter for timely recipes and tips.
Smoky Pork, Bacon and White Bean Chili
8 ounces bacon, thick-cut, (5 or 6 slices), cut crosswise into 1/4-inch strips
1 large onion, cut into 1/2-inch dice
1 1/2 pounds pork loin roast, cut into 3/4-inch dice
2 tablespoons chili powder
1 tablespoon smoked paprika
1 1/2 cups water
2 14 1/2-ounce cans diced fire-roasted tomatoes
2 15-ounce cans cannellini beans, (white kidney) or other white beans, drained
1/2 cup sour cream, (optional)
2 scallions, thinly sliced (optional)
In large saucepan or small stockpot over medium heat, cook bacon, stirring occasionally, until crisp, 8 to 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate and set aside.
Add onion to bacon fat and cook, stirring occasionally, for 2 minutes. Increase heat to medium-high, add pork, and cook, stirring occasionally, until onions are crisp-tender, 6 to 8 minutes. Stir in chili powder and paprika. Stir in tomatoes (with juices) and water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until pork is tender, 35 to 45 minutes.
Stir in beans and about 2/3 of bacon and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste.
Serve chili garnished with remaining bacon and sour cream and scallions, if using.
More flavorful and healthful home cooking
One of the chief benefits of cooking at home is the ability to nurture healthier habits in your family. This is the mindset that’s driving “Generation Fresh,” a movement of home cooks committed to cooking more at home because they believe it is inherently healthier and delicious. You have the option to choose exactly what goes into your meals and create flavorful, fresh food that encourages sustainable, positive changes to the way you eat.
“When trying to eat better, it’s essential that the food we make at home is really enjoyable,” says Chef Mark Garcia from the McCormick Kitchens. “Luckily, it’s easy. By adding more herbs and spices to everyday cooking you can pump up flavor while gradually reducing salt, fat and sugar.”
To make your recipes more fresh and flavorful, the McCormick Kitchens recommend these small changes to family favorites:
Replace the heavy breading on chicken tenders with a flour mixture spiced with paprika, black pepper and oregano. Bake it in the oven to reduce fat and calories.
For a delicious twist on traditional chili, try using boneless, skinless, chicken breasts with black beans and corn. Add authentic Southwest flavor with cumin, garlic powder and red pepper.
For pasta night, load your sauce with veggies like zucchini, mushrooms and onions instead of meat. Build layers of rich flavor with garlic powder, black pepper and McCormick Perfect Pinch Italian Seasoning. Get a taste of this delicious tip with Tuscan Pasta.
For more ways to freshen up family dinner, or to find out more about Generation Fresh, visit www.McCormick.com or www.Pinterest.com/McCormickSpices.
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 tablespoon sugar (optional)
2 teaspoons McCormick Garlic Powder
2 teaspoons McCormick Perfect Pinch Italian Seasoning
1/2 teaspoon McCormick Ground Black Pepper
1/2 teaspoon salt (optional)
2 tablespoons olive oil
1 pound zucchini and/or yellow squash, sliced
1 package (8 ounces) sliced mushrooms
1 small onion, chopped
6 ounces pasta, such as spaghetti or linguine
Shredded Parmesan cheese (optional)
Mix tomatoes, tomato sauce, sugar and seasonings in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 20 minutes.
Heat oil in large skillet on medium-high heat. Add zucchini, mushrooms, and onion; cook and stir 4 minutes or until vegetables are tender-crisp. Stir tomato sauce into vegetables.
Meanwhile, cook pasta as directed on package. Drain well. Place pasta in serving bowl. Add vegetable mixture; toss well. Sprinkle with shredded Parmesan cheese, if desired.