Spicy Pork and Black Bean Chili

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  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.
Most Helpful

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 December 05, 2001

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 October 29, 2001

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 April 09, 2001