You will find hundreds of chili recipes to fit any kind of celebration, mood or weather. This chicharrón and tomatillo chili is SO darn delicious! Chili originated in Texas, influenced by Spanish and Mexican cuisines, and now has become an all-time American classic, the kind that makes the entire kitchen smell fantastic for the whole day. We don't really eat chili in Mexico - that is why it is an American dish, or Tex-Mex dish.
I switched traditional meat for chicharrones to add a crunchy flavor and the result was simply amazing!
Bring a Dutch oven or large pot to high heat. Toss the 3 tablespoons oil, tomatillos, tomatoes, poblanos and jalapeños and cook turning them occasionally, until charred; about 10 minutes.
Transfer vegetables to a cutting board and let cool. Chop them into small dices.
Return pot to medium heat, add 3 tablespoons oil and toss the chicharrones with the chili powder, cumin, 2 teaspoons salt, black pepper, onion and garlic. Cook stirring until chicharrón is soft; about 3 minutes.
Add the boiled and chopped vegetables, stir to combine, scraping up any browned bits from the bottom of the pot. Add broth, beans and cover, bring to a simmer and remove from heat. Let stand about 10 minutes.
Serve with suggested toppings.
If you want a spicier chili, add jalapeño peppers. Cut the grease by garnishing with 1 tablespoon sour cream and some lemon drops. You can find the chicharrones in any supermarket in the snack aisle.