Red Pork And Bean Chili Food

SPICY RED PORK AND BEAN CHILI

Steps:

• Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.
• Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
• Serve chili with bacon and accompaniments.

PORK-N-BEANS CHILI RECIPE - (3.8/5)

Steps:

• Cook beef, then drain. In a Dutch oven, add beef, seasonings, beans and tomato sauce. Bring to a boil, then cover and simmer on low for 10 minutes. Top with shredded cheese, sour cream and saltine crackers if desired. Enjoy!

CARIBBEAN RED BEAN CHILI WITH PORK

Steps:

• Heat oil in a large saucepan, over medium heat; add sofrito (or onion) and cook until slightly softened, about 3 minutes.
• Add tomatoes and garlic and cook for 10 minutes; stir in white wine (or beer), and broth.
• Stir in the lentils, thyme, cumin, soy sauce, chili, spices and oyster sauce, if using.
• Cover, reduce heat, and simmer until lentils are tender and flavors develop, about 40 minutes, stirring occasionally; if lentils dry out, add water.
• Stir in kidney beans and sugar (or Splenda) and cook for 10 minutes more.
• Season with salt, if desired, stir in pork to heat through.
• Serve over rice and corn.

ALL DAY PORK LOIN CHILI

Steps:

• Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
• Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
• Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.

RED PORK AND BEAN CHILI

Steps:

• In a large saucepan simmer the chilies in 6 cups of the water for 20 minutes, in a blender purée the chilies with the liquid in batches, and force the purée through a fine sieve into a bowl, pressing hard on the solids before discarding them.
• In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onion is softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the pork, the chili purée, the tomatoes, the bay leaf, the salt, the orégano, and the remaining 1 cup water and simmer the mixture, uncovered, adding more water if necessary to keep the pork barely covered, for 2 hours, or until the pork is tender. Add the kidney beans, simmer the chili, stirring occasionally, for 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream.

SPICY PORK AND BLACK BEAN CHILI

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.

RED CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
• Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
• Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1-1/2 hours.
• Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.