SPICY PORK AND BLACK BEAN CHILI
Make and share this Spicy Pork and Black Bean Chili recipe from Food.com.
Provided by tranch
Categories Pork
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- 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 1 1/2 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 1 1/2 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.
PORK & BLACK BEAN CHILI RECIPE
Enjoy a warm bowl of this Pork & Black Bean Chili Recipe any night of the week. Topped with sour cream, this Pork & Black Bean Chili Recipe is delicious.
Provided by My Food and Family
Categories Home
Time 42m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Cook onions and bacon in large saucepan on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Add tenderloin pieces; cook 8 min. or until evenly browned, stirring occasionally. Stir in pepper and paprika; cook 1 min.
- Add beans and tomatoes; stir. Bring to boil. Reduce heat to low; cover. Simmer 10 min., stirring occasionally. Add plantains; cook 5 min. or until heated through.
- Spoon into eight bowls; top with sour cream.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 810 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 10 g, Protein 28 g
JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI
My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!
Provided by Sally Renz Cummings
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 10h10m
Yield 8
Number Of Ingredients 9
Steps:
- Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
- Break up pieces of cooked pork to thicken the chili before serving.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 31.9 g, Cholesterol 37.1 mg, Fat 2.8 g, Fiber 12.6 g, Protein 24 g, SaturatedFat 0.9 g, Sodium 1044.6 mg, Sugar 2.6 g
J'S BLACK BEAN AND PORK CHILI
I came up with this recipe when I desired a chili with a different flavor and texture than the chili's I have had in the past. It is flexible in temperature and texture by how much and what type of chilies and your ratio of ground meat and chunked meat you use.
Provided by JayRbetter
Categories One Dish Meal
Time 3h30m
Yield 2 1/2 quarts, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy Dutch oven melt down bacon drippings until hot, add chunk pork and brown well in batches. Set aside on paper towels to drain, mean while add ground pork and as pink disappears add your onions, tomatoes,garlic, processed chilies, chili powder, cumin, and reserved drained pork, add broth to cover by 2" add chopped chipoltle peppers, simmer till beans are tender ( add broth or water as needed).Add 1/3 cup of corn meal at end and stir to blend.
- Serve in bowls with shredded cheddar cheese and a sprig of cilantro or parsley and enjoy!
Nutrition Facts : Calories 800.6, Fat 36.4, SaturatedFat 12.9, Cholesterol 129.4, Sodium 1200.7, Carbohydrate 67.1, Fiber 15.6, Sugar 7.2, Protein 52.8
PORK, BEEF, AND BLACK BEAN CHILI
Categories Bean Beef Pork Sauté Fall Tailgating Simmer Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown, about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
- Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.
PORK, BLACK BEAN & CORN CHILI
A recipe by this name was recently published in Woman's Day mag. I came up with this version, using what was in my cupboards, and some leftover pork I needed to use. DH was crazy about it. You could also use cooked Italian sausage or ground beef, or eliminate the meat altogether.
Provided by Princess Pea
Categories Pork
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a 5 quart dutch oven or large pot over medium heat.
- Add onion and green pepper.
- Cook, stirring occasionally for 8 minutes or until soft.
- Stir in chili powder and garlic.
- Cook 1 minute, until fragrant.
- Stir in pork, beans, tomatoes and broth.
- Bring to a boil.
- Reduce heat. Cover and simmer 10 minutes, until flavors are blended.
- Stir in corn and cilantro. Heat through.
- Spoon into bowls. Top each bowl with a dollop of sour cream, sliced green onion and chopped tomatoes.
- Serve with tortilla chips.
Nutrition Facts : Calories 469.5, Fat 16.3, SaturatedFat 6.2, Cholesterol 16.9, Sodium 436.6, Carbohydrate 69.2, Fiber 16.1, Sugar 9.3, Protein 21
PORK & BLACK BEAN CHILI
Great use for an inexpensive cut of pork. Pork shoulder or pork butt. I finally got my kids to eat black beans because they were too busy spooning it in they didn't notice them. You could also top this with a corn bread crust. Truly, out of the ordinary recipe!
Provided by thistleridge
Categories Very Low Carbs
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Add meat to 1 T. oil and brown meat. Remove.
- Add 1 T. oil to pan and add onions & carrots. cook 10 minutes.
- Stir in jalapenos, garlic, spices.
- Add tomatoes with juice and pork.
- Bring to a boil, reduce and simmer 2 hours.
- Add beans and fresh cilantro, cook five minutes more.
- Serve with choice of sour cream, shredded cheese and onions.
Nutrition Facts : Calories 440.8, Fat 26.2, SaturatedFat 8.4, Cholesterol 80.6, Sodium 503.6, Carbohydrate 25.1, Fiber 9, Sugar 3.4, Protein 26.9
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- In a large enameled, cast-iron casserole, heat the oil until shimmering. Add the bacon and cook over moderate heat until the fat has rendered. Using a slotted spoon, transfer the bacon to a plate.
- Season the pork with salt and pepper. Add the pork to the casserole and cook over moderately high heat, stirring occasionally, until browned, about 7 minutes. Add the poblanos, onion, chipotles and garlic to the casserole and cook over moderate heat, stirring occasionally, until the onion has softened, about 7 minutes. Add the chile powder, cumin, oregano and minced cilantro and cook until fragrant, about 1 minute. Add the tomatoes, beans, chicken stock, beer and cooked bacon and bring to a boil.
- Cover and simmer over moderately low heat until the beans are just tender, about 1 1/2 hours. Uncover the casserole and continue to simmer, stirring occasionally, until the beans are cooked, 30 to 45 minutes longer.
- In a small bowl, whisk the corn flour with the water until smooth. Slowly whisk the mixture into the chili until incorporated. Season the chili with salt and pepper, garnish with cilantro and serve.
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