Black Bean and Pork Chili - News, Weather, Sports, Toledo, OH

Black Bean and Pork Chili

 

 

 

Pork, Beef, and Black Bean Chili

2 T.   Olive oil
1 lb.   Ground Pork

1 lb.  Ground Beef

1 lb.  Chuck Steak, fat trimmed, cut 1” cubes

6    
Garlic cloves, minced
2 C. Water or Beef Broth

2 T. Ground Cumin

2 T. Chili Powder

2 t.  Dried Oregano

2 t.  Salt

1 t.  Cayenne Pepper

3
- 6oz. Cans Tomato Paste
2 t. Sugar

3 C.  Diced, Fresh Tomatoes

3 C. Diced, Onions

3 C.  Diced, Red Bell Peppers

3 C. Canned Black Beans, drained & rinsed (3 15 oz. Cans)

1 C. Chopped, Fresh Cilantro

2 ¾ C    (approx.) Beef Broth

Grated Cheddar Cheese

Fresh Chopped Onion

Method:

Heat olive oil in heavy large pot over medium-high heat.  Add ground pork and ground beef and saute until brown, about 3 minutes. Add cubed beef and garlic and saute 5 min.
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 ¾ C. 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 chopped fresh onion, if desired, and serve.

 

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