White Bean Chili
By Naperville Magazine
October 2019 View more Recipe
Decades ago, Perry’s Steakhouse & Grille founder Chris Perry created a seven-finger-high carmelized pork chop entrée that would create leftovers for most. Perry’s (5 Oakbrook Court) is now creating new recipes to repurpose surplus chops, including this fall off-menu chili special.
Yield: 4 servings
½ pound cooked pork chop, diced
3 strips bacon, diced
1 tablespoon butter, unsalted
1½ cups yellow onions, finely diced
½ cup poblano pepper, finely diced
5 cloves garlic, finely chopped
1 tablespoon oregano, chopped
1 tablespoon cumin powder
7 ounce can Hatch green chiles, medium heat, diced
10 ounce can cannellini beans
2 cups chicken stock
½ teaspoon kosher salt
½ teaspoon black pepper
Monterey Jack cheese, shredded
red onions, chopped
tortilla strips
cilantro
lime
- In a heavy-bottom pot, over medium heat, melt the butter and add the bacon. Cook the bacon until it begins to brown.
- Add onions, peppers, garlic, cumin, and salt. Cook until tender.
- Stir in beans, chiles, oregano, chicken stock, and diced pork chop. Bring to a low simmer and continue cooking for 15 to 20 minutes, until it thickens.
- Garnish with cheese, tortilla strips, red onions, cilantro. Serve with flour tortillas and lime wedges.
Recipe courtesy Perry’s Steakhouse & Grille Master Development Chef Rick Moonen
Photo Courtesy Perry’s Steakhouse
