Triple Pork Black Bean Chili
User Reviews
4.5
6 reviews
Excellent
Triple Pork Black Bean Chili
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Three types of pork including bacon, pork roast, and chorizo plus black beans and more in this comforting, hearty, and filling chili recipe! Easy and perfect for chilly weather, family dinners, or make it for game day or tailgating parties!
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Ingredients
Chili
- ½ pound thick-cut smoked bacon cut into 1-inch pieces
- 1 pound pork shoulder or pork butt cut into 1 1/2-inch chunks
- 2 tablespoons olive oil if necessary
- 9 ounces chorizo ground or links diced into small pieces
- 1 medium yellow onion finely diced
- 15- ounces canned fire-roasted tomatoes
- 2 chipotles in adobo sauce or more if you want more spiciness
- 2 cups dried blacked beans washed, rinsed, sorted, and soaked overnight in water OR four 15-ounce cans black beans, drained and rinsed*
- ¾ cup bourbon or whiskey or chicken broth
- 3 cloves garlic finely minced
- 1 tablespoon ancho chili powder or regular chili powder, or more if you want more spiciness
- 1 tablespoon tomato paste
- 1 tablespoon honey
- 6 to 8 cups reduced sodium chicken broth
Garnishing and Topping
- 1 cup Mexican crema optional for garnishing (or 1 cup sour cream thinned with a few tablespoons of milk)
- 1 tablespoon toasted cumin seeds OR ground cumin optional for the the crema
- 2 large ripe Hassa avocados sliced or cubed; optional for garnishing
- 1 bunch cilantro finely minced; optional for garnishing
- shredded cheese optional for garnishing
Instructions
- Chili -To a large Dutch oven or stockpot, add the bacon and cook over medium-high heat until nearly crispy and the fat has been rendered.
- Remove the bacon from the pan and place it on paper towels aside. Do not remove the bacon fat or bacon grease from the pan because you need it for the next steps.
- If you don't have much bacon fat, add 1 to.2 tablespoons of olive oil to the same Dutch oven.
- Add the pork shoulder or pork butt, and brown all sides, turning every 30 seconds or so to ensure even cooking. Remove and set aside on a platter.
- Add the chorizo and onions to the Dutch oven and cook for 1 to 2 minutes.
- Meanwhile, to the canister of a high speed blender, addd the fire-roasted tomatoes, chipotles in adobo, and blend on high until smooth.
- To the Dutch oven with the chorizo and onions, add back in the bacon, pork shoulder, black beans, bourbon or whiskey, garlic, chili powder, tomato paste, honey, and cover with 5 cups chicken broth. Tip - For slow cooker directions transfer everything to a 7 to 8-quart slow cooker at this point and cook on low for 4 to 5 hours, or on high for 2 to 3 hours. If using a slow cooker, I recommend using canned rather than dried black beans.
- Turn the heat down to medium, and simmer uncovered for 2 hours, stirring every 30 minutes or so.
- As desired. add up to 3 additional cups broth so the chili has the desired consistency. After 2 hours, test to make sure the black beans are cooked through if using dried beans, before garnishing and topping the chili. Make sure to test a few beans just to be safe. If the beans are at all chewy or hard, they're not done. Simmer for 15 to 30 minutes more, or as needed until they're fully cooked through.
- Garnishing and Topping - If desired, to the Mexican cream, add toasted cumin seeds (toast over medium heat in a dry skillet for a minute or two) or ground cumin, and stir to combine.
- Garnish the chili with your choice of crema, avocado, cilantro, cheese, or other favorite garnishes.
- Chili will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
- *You should use four 15-ounce cans. Yes, four cans. That’s because 2 cups dried beans = 6 cups of cooked. And there are approximately 1.5 cups beans in a 15-ounce can. Therefore you need 4 cans to equal 6 cups total.
Nutrition Information
Show Details
Serving
1
Calories
735kcal
(37%)
Carbohydrates
44g
(15%)
Protein
48g
(96%)
Fat
38g
(58%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
21g
Cholesterol
94mg
(31%)
Sodium
4029mg
(168%)
Fiber
14g
(56%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 735 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 735kcal | 37% |
| Carbohydrates | 44g | 15% |
| Protein | 48g | 96% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 21g | 124% |
| Cholesterol | 94mg | 31% |
| Sodium | 4029mg | 168% |
| Fiber | 14g | 56% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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