Spicy Pork and Black Bean Chili

Name: Spicy Pork and Black Bean Chili
Yield: 8 serving(s)
Ingredients: 1 lb black beans; 1 1/2 lbs boneless lean pork, cubed; 5 cloves garlic, minced; 1 tablespoon paprika; 2 teaspoons cumin, ground; 1 can tomatoes, chopped 28 oz; 2 tablespoons red wine vinegar; 1/3 cup parsley or 1/3 cup coriander, chop; to taste black pepper, freshly ground; 2 tablespoons olive oil; 2 large onions, chopped; 4 teaspoons chili powder, or more; 2 teaspoons oregano, dried; 1/2 teaspoon chili pepper flakes; 2 cups chicken stock; 3 green peppers, diced; to taste salt

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Submitted by tranch

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photo by MarySC

Ingredients:: 17
Serves:: 8

ingredients

1 lb black beans
1 ¹⁄₂ lbs boneless lean pork, cubed
5 cloves garlic, minced
1 tablespoon paprika
2 teaspoons cumin, ground
1 can tomatoes, chopped 28 oz
2 tablespoons red wine vinegar
¹⁄₃ cup parsley or 1/3 cup coriander, chop
to taste black pepper, freshly ground
2 tablespoons olive oil
2 large onions, chopped
4 teaspoons chili powder, or more
2 teaspoons oregano, dried
¹⁄₂ teaspoon chili pepper flakes
2 cups chicken stock
3 green peppers, diced
to taste salt

directions

In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
Cover and remove from heat. Let stand 1 hour.
Drain liquid and cover with 8 cups of cold water.
Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar.
Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
Add beans and peppers; season with salt and pepper.
Cover and cook 15 minutes more or until peppers are tender.
Add chopped parsley or chopped coriander.

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Reviews

Best chili I've made. I had a little trouble cooking the black beans the first time (didn't seem to soften no matter how much I cooked them), so I substituted 2 cans of precooked beans per pound. This will become a regular.

Aaron Bauer
This is a great chili. I made a few changes to a double recipe. I substituted venison tenderloin, boar chops and ground elk which were all grilled over apple wood, canned black beans and a teaspoon and a half of habenero pepper flakes were added. The entire list of ingredients were heated in a skillet, portions at a time, then cooked overnight in a large crock pot. This chili won a second place trophy in a chili cookoff.

Frank Freeman
I made a few changes-added more chili powder and cumin and some cayenne pepper, and sauteed and cooked the green pepper with the onions. Also had great luck using canned black beans. This is unbelievably good!!!! Better double the receipe.

Halla Steiner
I added a bit of bacon in with the pork for some added flavor. Also, dried black beans needed much longer to cook than the recipe suggested. We have fairly hard water, so that may be the culprit. I served this chilli with fresh guacamole and salsa, corn chips, and crumbled goat cheese. Big success!

Carolyn Kamberlane
Best Chilli I have ever had. Nice and spicey, filling and again, the best chilli I have ever had.

Michael Lesko

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Tweaks

This went down a treat, all i did was substitute the black beans for canned beans, followed the rest of the recipe and it turned out great, thank you for publishing this recipe

Simonacular