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Recipe: Spicy Pork And Black Bean Chili
Similar Categories: Spicy, Pork, Black, Bean, Chili
Spicy Pork And Black Bean Chili
1 pound black beans
1 1/2 pounds boneless lean pork -- cubed
5 garlic cloves -- minced
1 tablespoon paprika
2 teaspoons cumin -- ground
1 can tomatoes -- chopped 28 oz
2 tablespoons red wine vinegar
1/3 cup parsley or coriander -- chop
black pepper -- freshly ground
2 tablespoons olive oil
2 onions -- large, chopped
4 teaspoons chili powder -- (or more)
2 teaspoons oregano -- dried
1/2 teaspoon chili pepper flakes
2 cups chicken stock
3 green peppers -- diced
salt
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.
1 pound black beans
1 1/2 pounds boneless lean pork -- cubed
5 garlic cloves -- minced
1 tablespoon paprika
2 teaspoons cumin -- ground
1 can tomatoes -- chopped 28 oz
2 tablespoons red wine vinegar
1/3 cup parsley or coriander -- chop
black pepper -- freshly ground
2 tablespoons olive oil
2 onions -- large, chopped
4 teaspoons chili powder -- (or more)
2 teaspoons oregano -- dried
1/2 teaspoon chili pepper flakes
2 cups chicken stock
3 green peppers -- diced
salt
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.
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