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 Simple Black Beans 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.
Flavor is incredible! I used pork butt steak that had been in the freezer too long, it was fatty and stringy but turned out melt in your mouth tender. I used 1 can each black and pinto beans and 1 can chicken broth which made my chili very thick, we ate it over rice. I used miscellaneous chopped peppers including a couple of jalapeños and omitted the chili powder. It was nice and spicy. May be even better the second day.
We liked this. Will definitely make again. Thanks for sharing!
Used leftover pork roast ad two cans back beans. Added extra tomatoes. Very good.