Spicy Pork and Black Bean Chili

MarySC
Top Review by Aaron Bauer

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.

Ingredients Nutrition

Directions

  1. In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
  2. Cover and remove from heat. Let stand 1 hour.
  3. Drain liquid and cover with 8 cups of cold water.
  4. Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
  5. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
  6. Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
  7. 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.
  8. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
  9. Add beans and peppers; season with salt and pepper.
  10. Cover and cook 15 minutes more or until peppers are tender.
  11. Add chopped parsley or chopped coriander.

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