White Bean Chili

October 2019 View more

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

  1. In a heavy-bottom pot, over medium heat, melt the butter and add the bacon. Cook the bacon until it begins to brown.
  2. Add onions, peppers, garlic, cumin, and salt. Cook until tender.
  3. 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.
  4. 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