Black Bean and Pork Chili

March 01, 2013

You can use beef instead of pork in this spicy, delicious chili

Ground pork used in this spicy delicious chili, but if you’d rather use ground beef, am up the spices a tad and you’ll have everyone clamoring for refills. Serve in deep bowls and offer grated cheddar, sour cream, chopped red onions or chopped green scallions for toppings.

This recipe makes 8 generous bowls of about 7 oz each

Black Bean and Pigskin Chili Ingredients:
2 medium yellow onions, minced
2 pounds lean ground pork or 10% fat beef
2 tablespoons vegetable oil (optional if meat has enough of its own fat)
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
1 cup Original Blend coffee, brewed
1 can (8 oz.) green chilies, chopped
4 cups black beans (canned are OK, but rinse thoroughly with water and drain well)
4 cups canned beef or vegetable broth (low sodium is OK)
4 cups of water

4 cups grated cheddar cheese
2 cups sour cream (low fat OK) or plain yogurt
1 cup chopped scallions or minced red onion

Brew the coffee.
Mince onions, grate cheese, and chop scallions. 
Rinse the beans if using canned ones. Drain and chop chilies and set aside.
In a fry pan, sauté two chopped onions with the meat; only use the oil if the meat is ultra lean. Otherwise, especially if using pork, the meat will cook very well in its own juices.
Stir in the chili powder, cayenne, brewed coffee, chilies, beans, broth plus the water. Bring to a boil and stir constantly to marry the spices with the other ingredients. 
Lower the heat and simmer for an additional 20 minutes to reduce the liquid slightly. Keep hot until ready to serve. 
When reheating, taste for seasonings and adjust accordingly.

Image may vary from recipe.