Geoffrey Zakarian’s Recipe for Game Day Pork Chili

This is the Zakarian TV dinner! Whenever there’s something fun to watch, we make a batch of chili and all gather in the living room. This is the absolute only time we’re allowed to eat dinner in front of the TV, so chili holds an extra special place in our hearts.
Serves 8
Reduce the heat to medium. Add the onions, garlic, and scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let the paste toast for 1 minute and then stir it into the pork mixture. Sprinkle in the chili powder and cumin and cook and stir until fragrant, about 2 minutes.
Pour in the cider, rigorously scraping the bottom of the pan with the spurtle to get the brown bits released and incorporated. Cook until the liquid is almost reduced away, 3 to 5 minutes. Add the tomatoes, beans, and stock, then season with the Tabasco as well as about 2 tablespoons salt and 1 tablespoon pepper. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick and full of character, about 1 1/2 hours.
Ladle the chili into bowls and serve garnished with avocado, cilantro, radishes, Mexican cheese, and lime wedges.