Braised pork cheeks, black-eyed peas, bacon, chipotle, and amber beer come together in this perfect slow-cooker chili.
1 tablespoon ground coriander
1 tablespoon sweet smoked paprika
1 teaspoon ground cumin
5 pounds cleaned and trimmed pork cheeks (see Note)
Kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil, divided
1 pound slab bacon, cut into 1/2-inch dice
1 onion, finely chopped
3 garlic cloves, minced
2 jalapeños, seeded and very finely chopped
2 red bell peppers, finely diced
1 (12-ounce) bottle amber ale or porter
2 cups chicken stock or low-sodium broth
2 cups canned whole Italian tomatoes, crushed
2 canned chipotles in adobo, seeded and minced
1 pound dried black-eyed peas, picked over and rinsed
1 small cinnamon stick
Shredded smoked cheddar cheese, for serving
Cilantro leaves, for serving
Crème fraîche, for serving
In a large bowl, combine the coriander, paprika, and cumin and toss with the pork cheeks. Season with salt and pepper.
In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add half of the pork and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 tablespoons of oil and brown the remaining pork over moderate heat. Transfer the pork to the plate.
Add the bacon to the casserole and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic, jalapeños, and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Return the pork cheeks to the casserole along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas, and cinnamon stick and bring to a boil. Cover and cook over very low heat until the meat and beans are tender, about 2 1/2 hours. Season the chili with salt and pepper. Spoon off the fat from the surface and discard the cinnamon stick. Serve the chili in bowls. Pass the smoked cheddar, cilantro, and crème fraîche at the table.
