Thick Savory Pork Bean Chili Food

THICK AND SAVORY CHILI

Thick and Savory Chili image

Beef, chili beans, and a special surprise ingredient give this chili a savory flavor unrivaled by other chilis. Serve topped with diced raw onion, sour cream, and shredded Cheddar cheese for a mouth-watering delight! Believe it or not, the secret is the ketchup (NOT catsup) that adds just the right flavor to the sauce; use more or less as desired. Use sauteed fresh mushrooms for a special treat! Seasonings may be added to taste. If you want it really hot, use hot chili beans and add more chili powder and cayenne pepper or include hot peppers!

Provided by Peppermint7

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h10m

Yield 12

Number Of Ingredients 14

Ingredients

2 pounds lean ground beef
1 large sweet onion (such as Vidalia®), diced
1 tablespoon garlic powder
2 (15 ounce) cans whole tomatoes, cut into chunks
2 (15 ounce) cans mild chili beans
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 cup ketchup
1 (6 ounce) can tomato paste
2 (6 ounce) jars mushrooms, drained
¼ cup chili powder, or to taste
2 teaspoons white sugar
1 ½ teaspoons salt
1 teaspoon ground black pepper

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef, about half the sweet onion, and garlic powder in the hot skillet until completely browned, 5 to 7 minutes.
Mix tomato chunks, chili beans, tomato sauce, kidney beans, ketchup, and tomato paste in a large pot; bring to a boil and reduce heat to low. Stir the ground beef mixture and mushrooms into the tomato mixture; season with chili powder, sugar, salt, and black pepper. Cook chili at a simmer, stirring occasionally, until the flavors blend, about 45 minutes. Top individual servings with diced sweet onion to serve.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 35.8 g, Cholesterol 49.8 mg, Fat 10.7 g, Fiber 9.2 g, Protein 23.2 g, SaturatedFat 3.8 g, Sodium 1496.8 mg, Sugar 13.7 g

SMOKY PORK, BACON AND WHITE BEAN CHILI

Smoky Pork, Bacon and White Bean Chili image

This warm chili bowl made with white beans, crispy bacon and spiced pork tenderloin brings a savory twist to hearty comfort food.

Provided by National Pork Board

Categories Pork

Time 1h39m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs pork loin roast, cut into 3/4-inch cubes*
8 ounces bacon, thick-cut, cut crosswise into 1/4-inch strips (5-6 slices)
1 large onion, diced
2 tablespoons chili powder
1 tablespoon smoked paprika
2 (14 1/2 ounce) cans diced fire-roasted tomatoes
1 1/2 cups water
2 (15 ounce) cans white kidney beans or 2 (15 ounce) cans white beans, drained
salt
1/2 cup sour cream (optional)
2 scallions, thinly sliced (optional)

Steps:

Cook bacon in a large saucepan or small stockpot over medium heat, stirring occasionally, until crisp, 8 - 10 min., then transfer bacon to a paper towel-lined plate; set aside.
Add onion to bacon fat and cook 2 min., stirring occasionally. Increase heat to medium-high and add pork. Cook 6 - 8 min., stirring occasionally, until onions are crisp-tender. Stir in chili powder, paprika, tomatoes and their juices, and water. Bring to boil, reduce to a simmer and cook 35 - 45 min., stirring occasionally, until pork is tender.
Stir in beans and 2/3 of the bacon. Cook 10 min until heated through, stirring occasionally. Salt to taste. Serve garnished with remaining bacon, sour cream and scallions.
*Can substitute pork shoulder.

Nutrition Facts : Calories 550.1, Fat 29.4, SaturatedFat 9.9, Cholesterol 117.6, Sodium 847.6, Carbohydrate 25.1, Fiber 9.3, Sugar 4, Protein 45.1

PORK MIXED BEAN CHILI

Pork Mixed Bean Chili image

I am posting this because I don't want to forget this!!! It used up the leftover pork roast and everyone liked it even better than the original meal...go figure. :) I made it again later with leftover pork tenderloin, too. It's great with corn tortillas or cornbread. Best of all it was quick and easy and my four year old spice-o-phobic liked it. The can sizes I guessed; they're just the standard size. This froze beautifully, too. And it is six GENEROUS servings.

Provided by DeeCooks

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 cups leftover cooked pork
1 yellow onion, rough chopped
1 tablespoon olive oil
1 (15 ounce) can cannellini beans, drained (save some liquid)
1 (15 ounce) can black beans, drained
1 (15 ounce) can Mexican-style tomatoes, chopped (I use scissors right in the can)
1 tablespoon chicken base (or a chicken bouillon cube.)
3/4 cup salsa verde (Trader Joe's makes a good one.)
1 1/2 cups frozen corn
1/4 cup chopped fresh cilantro
2 tablespoons lime juice or 2 tablespoons lemon juice
salt and pepper
sour cream (optional)
fresh cilantro (optional)
chopped tomato (optional)
olive (optional)
cheese (optional)

Steps:

Saute onion in olive oil til soft and golden.
Add beans, salsa verde, chicken base (I like "Better Than Bouillon"), and tomatoes to pan and simmer for about 20 minutes.
Add corn, cilantro and pork and simmer til heated through and slightly thickened (about ten to fifteen minutes). Stir in lime or lemon juice.
Eat up!

Nutrition Facts : Calories 217.8, Fat 3.9, SaturatedFat 0.6, Sodium 737.1, Carbohydrate 37.7, Fiber 9.6, Sugar 4.2, Protein 10.2