Taste of Home
Bold Bean and Pork Chili
TOTAL TIME: Prep: 10 min. Cook: 1-1/2 hours
YIELD: 15 servings.
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
Ingredients
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1 boneless pork shoulder butt roast (4 to 5 pounds), trimmed and cut into 3/4-inch cubes
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3 tablespoons olive oil
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2 large onions, chopped
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8 garlic cloves, minced
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4 cans (14-1/2 ounces each) chicken broth
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1 can (28 ounces) crushed tomatoes
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1/2 to 2/3 cup chili powder
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3 tablespoons dried oregano
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2 to 3 tablespoons ground cumin
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4-1/2 teaspoons salt
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2 teaspoons cayenne pepper
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4 cans (15 ounces each) black beans, rinsed and drained
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Minced fresh cilantro, optional
Directions
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1.
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.
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2.
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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