Chili Risotto

Risotto made with a rich broth flavored from dried chiles and filled with beef and pork to emulate a bowl of chili

Prep Time1

Cook Time3

Total Time4

Servings: servings

Calories: 549kcal

Remove the stems from the dried chiles. Remove most of the seeds. If you want it super spicy you can leave them in. Chop up the dried chiles into smaller pieces.
Open a window and turn on a fan because this next step can be abrasive. Bring a pot to medium heat and add in the chiles. Stir and cook to crisp up and get fragrant. about 5 minutes.
Add in the chicken stock and all the spices. Stir to combine and simmer on low for 2 hours. Blend with a hand blender until smooth. You could strain this in a mesh strainer to remove any remaining bits but I didn't feel the need to.

Bring a large pan to medium high heat and add the olive oil and pork belly. Cook on it's own for about 10 minutes to slightly brown and render.
Add in the beef and season the meats with salt and pepper. Cook to brown around the edges and cook through.
Add in the peppers and onions. Cook about 10 minutes to soften and reduce.
Add in the rice and garlic. This should be oily enough at this point but if it isn't you can add a little oil.
Add in the bourbon and scrape the pan to incorporate any browned bits that are stuck.
Turn heat to low. Start adding the chile stock, ladle by ladle, storring often, and adding more everytime it seems to have mostly evaporated.
Add in the tomatoes about half way through this process. Then continuing to add more stock.
If the stock finishes before the rice is cooked, start using water.
Once the rice is tender, stir in the butter and sugar. Make sure this mixture is thick and wet, not dry. If it is too dry and clumpy, add more water. Taste and adjust seasonings with more salt, pepper, sugar, or spices to your personal taste.
Serve the risotto with the sour cream, cheese, and scallions.