Chili with Pork and Beans
Chipotle Pork Chili Beans with tender chunks of pork, red and black beans in a thick, spicy sauce. Serve with fresh lime, cheddar cheese and sour cream.
Ingredients :
- 2 tablespoons olive oil
- 2 pounds boneless pork chops, or pork tenderloin, cut into ½-inch pieces
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 onion, chopped
- 3 cloves garlic, crushed or minced
- 3 tablespoons tomato paste
- 1 cup cold water
- 1 can canned crushed tomatoes, can
- 2 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 chipotle peppers in adobo sauce, minced
- 2 can canned kidney beans, can, rinsed
- 1 can canned black beans, can, rinsed
- 4 ounces cheddar cheese, grated
- 2 fresh limes, cut into wedges
- Fresh cilantro , for garnish
Directions :
- Heat the oil in a Dutch oven or large heavy-bottomed pot set over medium-high heat. Add half of the pork and season with half the salt and pepper. Sear the pork until browned, transfer to a plate and repeat with the remaining pork. Add more oil if needed.
- Add onion and cook, stirring,until they begin to soften. Add the garlic and cook just until fragrant. In a small dish add the tomato paste and water and blend until smooth. Stir into the onion mixture and add the tomatoes, cumin, chipotle, and oregano (do not use the whole can of chipotle peppers. The recipe only calls for two peppers).
- Return the seared pork to the pot and bring the mixture to a boil, then add the kidney and black beans to the mixture, stirring to combine. Reduce the heat to low and simmer for 25-30 minutes until the pork is tender.
- To serve, ladle the chili into bowls and garnish with grated cheddar, lime wedges, and cilantro.
