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Pork and Bean Chili

Hearty pork and bean chili
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This hearty Pork and Bean Chili is the perfect comfort food for a cozy family dinner. Featuring tender pork, a mix of beans, and a blend of spices, it’s a flavorful and satisfying dish that will warm you up on a chilly evening.

Ingredients

Scale
  • 1 lb pork shoulder, cubed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (28-ounce) can diced tomatoes
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 2 cups beef broth
  • 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add the pork shoulder and cook until browned on all sides. Remove the pork and set aside.

2. In the same pot, add the diced onion, garlic, and bell pepper. Cook until the vegetables are softened, about 5 minutes.

3. Return the pork to the pot and add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the pork and vegetables with the spices.

4. Add the diced tomatoes, beef broth, black beans, kidney beans, and pinto beans. Stir to combine.

5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally, until the pork is tender and the flavors have melded together.

6. Taste and adjust seasoning if necessary. Serve hot, garnished with your favorite chili toppings such as shredded cheese, sour cream, or chopped green onions.

Notes

Success Tips: For extra depth of flavor, consider adding a splash of beer or a teaspoon of cocoa powder to the chili.

Pairing Suggestions: Serve with a side of cornbread or tortilla chips for a complete meal.

Nutrition

Find it online: https://palmersdirecttoyou.com/pork-and-bean-chili/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.