This recipe was created by Chadwick Boyd.
The star of this chili is fresh jackfruit. It is braised in beer first for depth and flavor and then cooked down with rich tomatoes, hearty beans, and a fragrant combo of cumin and coriander for a warm, comforty one pot meal. Make this for Game Day, a wintry weeknight dinner or for a casual party. It satisfies nearly everyone—vegans and carnivores alike. Serve it right from the pot along with sour cream, fresh avocado and more sprigs of cilantro. Like all chilis, the flavors are best after 24 hours, so make this ahead and reheat the next day.
Like cauliflower, fresh jackfruit absorbs the flavors it is cooked with. That makes it the ideal key ingredient to chili.
For this chili and other savory dishes, you need unripe, fresh jackfruit. You can find it in the produce department at the grocery store—just look for the jackfruit that is yellow-green on the outside. To ensure you have the perfect fresh jackfruit for this recipe, thump it and give it a good sniff. It should still be hard when you knock it, and there should not be any scent. Don’t be overwhelmed by the size of a jackfruit—whole ones often weigh up to 40 pounds each. Ask the produce manager to cut a 1- to 1 1/2-inch thick piece from the center—it should weigh 3 1/2 to 4 pounds. Once home, be sure to cook with it within 24 hours. Keep it wrapped in plastic and in the refrigerator before using.
