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Bold Bean and Pork Chili

This tempting chili is big on flavor and really very simple to prepare. Sometimes on a Sunday, I'll get a good start on it—up to where it's time to add the beans. Then the next day, I'll take it out of the fridge and finish it off in just a few minutes. Viola—dinner is quickly served! —Natercia Yailaian Somerville, Massachusetts
  • Total Time
    Prep: 10 min. Cook: 1-1/2 hours
  • Makes
    15 servings

Ingredients

  • 1 boneless pork shoulder butt roast (4 to 5 pounds), trimmed and cut into 3/4-inch cubes
  • 3 tablespoons olive oil
  • 2 large onions, chopped
  • 8 garlic cloves, minced
  • 4 cans (14-1/2 ounces each) chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 to 2/3 cup chili powder
  • 3 tablespoons dried oregano
  • 2 to 3 tablespoons ground cumin
  • 4-1/2 teaspoons salt
  • 2 teaspoons cayenne pepper
  • 4 cans (15 ounces each) black beans, rinsed and drained
  • Minced fresh cilantro, optional

Directions

  • In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times.
  • Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.
Nutrition Facts
1 cup: 364 calories, 16g fat (5g saturated fat), 74mg cholesterol, 1585mg sodium, 26g carbohydrate (3g sugars, 8g fiber), 28g protein.

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