Spicy Pork and Black Bean Chili

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 8
  • Ingredients

  • 1lbblack beans
  • 1 1/2 lbsboneless lean pork, cubed
  • 5clovesgarlic, minced
  • 1tablespoonpaprika
  • 2teaspoonscumin, ground
  • 1cantomato, chopped 28 oz
  • 2tablespoonsred wine vinegar
  • 1/3 cup parsley or 1/3 cupcoriander, chop
  • to tasteblack pepper, freshly ground
  • 2tablespoonsolive oil
  • 2largeonions, chopped
  • 4teaspoonschili powder, or more
  • 2teaspoonsoregano, dried
  • 1/2 teaspoonchili pepper flakes
  • 2cupschicken stock
  • 3green peppers, diced
  • to tastesalt
  • Directions

  • In a large pot, cover beans with water and bring to boil; cook for 2minutes.
  • Cover and remove from heat.Let stand 1 hour.
  • Drain liquid and cover with 8 cups of cold water.
  • Bring toa boil, reduce heat and let simmer for about 1 1/2 hours or until beans aretender.
  • Drain and reserve. Meanwhile, heat oil in a large saucepan on highheat and brown meat cubes on all sides.
  • Remove from pan and set aside. Addonions 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, includingjuice, stock and vinegar.
  • Bring to boil, let simmer, partly covered, for 11/2 hours or until meat is tender.
  • Add beans and peppers; season with saltand pepper.
  • Cover and cook 15 minutes more or until peppers are tender.
  • Addchopped parsley or chopped coriander.
  • 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.”

  • “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.”

  • “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.”

  • “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!”

  • “Best Chilli I have ever had.Nice and spicey, filling and again, the best chilli I have ever had.”

  • “This is really good chili.Very nicely seasoned and so comforting for the cooler days ahead.I cooked the black beans using Recipe #248544 and decided that 1 pound of cooked dried beans was way to much.A lean pork sirloin roast was used for the meat.After browning the onions and meat 2 cups of cooked black beans along with the remaining ingredients were placed in a slow cooker.After cooking all day on low the meat was very tender.The chili is well seasoned and a winner for me.Thanks much for posting.”

  • “We liked this.Will definitely make again.Thanks for sharing!”

  • “Used leftover pork roast ad two cans back beans. Added extra tomatoes. Very good.”

  • “so good i’d need an expletive to describe it so i’ll substitute the adjective du jour: UH-MAY-ZING!!!”

  • “Delicious chili! I used only 1 large green pepper and 1 large onion and cooked them together with the garlic.I also used canned black beans as others have done and added a couple of dollops of tomato paste because I wanted it thicker.For more color, I dumped in some frozen corn.My pork was very tender and the whole dish only needed about half an hour of cooking time.We’ll be having the leftovers tomorrow!I think this would be a great way to use up leftover pork roast.”

  • “This is an excellent chili.I used a little over a pound of pork and left the rest of the chili proportions the same.The only modifications I made was to use 2 red bell peppers in place of 3 green as that is what I had on hand; and I used 2 cans of black beans, drained, as suggested by other reviewers.Also, I used fresh coriander chopped, as I really tend to like the flavor imparted by coriander in a spicy chili.I like my dishes on the spicy side and this didn’t disappoint.I grated some fresh smoked pepper jack cheese on the top of my bowl of chili, which was good, but will ask DH to bring home a cheddar or Mexican blend package of shredded cheese tonight for tomorrow’s leftovers.I’ll definitely make this chili again.Thanks!”

  • “This was very good.I used a canned black beans and part of a pork roast.The meat was very tender and the beans were flavorful.I left out the red pepper flakes since my family doesn’t like spicy food, and this was still very tasty.”

  • “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”

  • “I used 2 cans of black beans which I rinsed. Bought a pork loin which I cut into chunks (cheaper, no fat you have to cut around), I also added 1 teas. fresh lemon juice and few dashes of salt. It took about 30 minutes total not including the 1 1/2 hrs. of simmering. Very Very Good……Thanks, Fran “

  • “I also used the canned beans, and I also used chili ready tomatoes.The flavor is outstanding!I put it in the crockpot and the flavor just became more intense.This is WONDERFUL chili! “

  • “The dish is delicious.I always soak any type of dried bean overnight before I cook with it and that’s what I did here and had no problem with hard beans.I know someone who also used canned beans with the same results.I served this with fresh chopped raw onion and a dollop of sour cream, together with cornbread and a salad.”

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