Smoky Maple-Bourbon Pork and Black Bean Chili

A sophisticated, American-inspired take on pork chili that uses a touch of bourbon and pure maple syrup to balance the deep, earthy profile of black beans and aromatics. This version skips the typical tomato base for a richer, velvety texture enhanced by rendered pork fat and a hint of smoked paprika.

Prep: 20 min · Cook: 150 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 lb pork shoulder
• 30 oz black beans
• 1 unit yellow onion
• 4 clove garlic
• 0.25 cup bourbon
• 2 tbsp maple syrup
• 3 cup chicken stock
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp olive oil

Cooking instructions

1. Dice the pork shoulder into 1-inch cubes. Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the pork in batches until browned on all sides, then remove to a plate. (about 10 min) — medium-high
2. Dice the onion and sauté in the same pot until translucent. Mince the garlic and add to the pot for 1 minute until fragrant. (about 5 min) — medium
3. Deglaze the pot with the bourbon, scraping up any browned bits from the bottom. Let the bourbon reduce by half. (about 3 min) — medium
4. Return the pork to the pot. Stir in the maple syrup, smoked paprika, cumin, salt, pepper, and chicken stock. Bring to a gentle boil. (about 2 min) — high
5. Reduce heat to low, cover, and simmer until the pork is fork-tender. (about 120 min) — low
6. Drain and rinse the black beans, then stir them into the pot. Simmer uncovered to allow the sauce to thicken slightly. (about 10 min) — low