Pork Rib Chili with Corn Bread
- Preheat oven to 425 degrees F. Cut sweet peppers and poblano peppers in half lengthwise;* remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Cut off the top 1/2 inch of garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, in a small ramekin or custard cup; drizzle with 2 teaspoons of the oil. Cover with foil. Roast peppers for 20 to 25 minutes or until charred and very tender. Roast garlic for 25 to 30 minutes or until garlic feels soft when squeezed. Bring foil up around peppers and let stand about 15 minutes or until cool. Remove and discard skins from peppers; chop peppers. Squeeze garlic from individual cloves.
- In an extra-large skillet heat the remaining 4 teaspoons oil over medium-high heat. Cook ribs, half at a time, in hot oil until brown. Drain off fat.
- In a 5- to 6-quart slow cooker combine roasted peppers, roasted garlic, beans, tomatoes, onion, coffee, chili powder, 1 teaspoon salt, cumin, and black pepper. Add ribs to mixture in cooker.
- Cover and cook on low-heat setting for 10 hours or on high-heat setting for 5 hours. Remove ribs. Using two forks, break ribs apart into serving-size pieces. Return ribs to cooker, stirring to combine.
- For corn bread topper, in a medium bowl stir together cornmeal, flour, sugar, baking powder, and 1/4 teaspoon salt. In a small bowl combine eggs, milk, and melted butter. Add egg mixture all at once to cornmeal mixture; stir just until moistened (mixture will be thin).
- If using low-heat setting, turn cooker to high-heat setting. Spoon corn bread topper evenly over mixture in cooker. Cover and cook about 1 hour more or until a wooden toothpick inserted in the center of corn bread comes out clean. (Do not lift cover during cooking.)
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
In a Hurry? Omit roasting the peppers and garlic. Simply seed and chop the fresh peppers and substitute 2 teaspoons bottled minced roasted garlic for the garlic bulb.
Nutrition Facts (Pork Rib Chili with Corn Bread)
- Per serving:
- 495 kcal cal.,
- 20 g fat
- (6 g sat. fat,
- 4 g polyunsaturated fat,
- 5 g monounsatured fat),
- 116 mg chol.,
- 959 mg sodium,
- 51 g carb.,
- 9 g fiber,
- 12 g sugar,
- 28 g pro.
- Percent Daily Values are based on a 2,000 calorie diet