Spicy Pork & Black Bean Chili
Yield
servingsPrep
45 minCook
3 hrsReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
black beans
|
|
| 1 ½ | pounds |
pork loin
lean, cubed |
*
|
| 5 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
paprika
|
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | can |
tomatoes
28 oz, chopped |
*
|
| 2 | tablespoons |
red wine vinegar
|
|
| ⅓ | cup |
coriander
or parsley, chopped |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | tablespoons |
olive oil
|
|
| 2 | each |
onions
large, chopped |
|
| 4 | teaspoons |
chili powder
(or more) |
|
| 2 | teaspoons |
oregano
dried |
|
| ½ | teaspoon |
chili pepper flakes
|
* |
| 2 | cups |
chicken broth
|
|
| 3 | each |
green bell peppers
diced |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
black beans
|
|
| 680.4 | g |
pork loin
lean, cubed |
*
|
| 5 | each |
garlic cloves
minced |
|
| 15 | ml |
paprika
|
|
| 1E+1 | ml |
cumin
ground |
|
| 1 | can |
tomatoes
28 oz, chopped |
*
|
| 3E+1 | ml |
red wine vinegar
|
|
| 79 | ml |
coriander
or parsley, chopped |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
onions
large, chopped |
|
| 2E+1 | ml |
chili powder
(or more) |
|
| 1E+1 | ml |
oregano
dried |
|
| 2.5 | ml |
chili pepper flakes
|
* |
| 473 | ml |
chicken broth
|
|
| 3 | each |
green bell peppers
diced |
|
| 1 | x |
salt
to taste |
*
|
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 1½ 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 1½ 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.
