Red Pork And Bean Chili Recipes

PORK-N-BEANS CHILI RECIPE - (3.8/5)

Steps:

• Cook beef, then drain. In a Dutch oven, add beef, seasonings, beans and tomato sauce. Bring to a boil, then cover and simmer on low for 10 minutes. Top with shredded cheese, sour cream and saltine crackers if desired. Enjoy!

SPICY RED PORK AND BEAN CHILI

Steps:

• Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.
• Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
• Serve chili with bacon and accompaniments.

BONELESS RIB EYE AND RED BEAN CHILI WITH JALAPENO CORNBREAD CRUMBLES

Steps:

• For the jalapeno cornbread crumbles: Preheat the oven to 375 degrees F and grease a 12- by-10-inch pan with butter. Set aside.
• Combine the cornmeal, flour, both sugars, baking powder, baking soda and salt in a bowl, then whisk and set aside. In another bowl, combine the eggs, buttermilk, honey and melted butter. Make a well in the center of the dry ingredients and add the wet ingredients; mix until combined. Fold in the jalapenos. Pour into the greased pan, then smooth with a spatula and bake, 10 minutes. Rotate the pan and continue to bake until risen and golden brown, 10 to 20 minutes more. Set aside to cool.
• For the rib eye and red bean chili: Meanwhile, cut the rib eye into medium dice and add to a large bowl. Sprinkle with salt, pepper and 2 teaspoons garlic salt.
• Heat 3 ounces olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat until hot. Add the seasoned meat, in batches if needed, and brown on all sides, about 3 minutes. Remove the meat from the pot, then set aside in a bowl and add the remaining 2 ounces oil to the pot; heat until hot. Add the garlic and onions and stir until the garlic is fragrant, about 30 seconds. Stir in the tomato paste until combined, then pour in the beans and crushed tomatoes, stirring to combine. Stir in the beef broth, oregano, cumin, chili powder, butter, 1 tablespoon kosher salt and the remaining 2 teaspoons garlic salt. Bring to a low simmer and cook to concentrate flavors, 8 to 10 minutes. Stir in the browned meat, then cover. Allow to simmer for 25 minutes.
• Meanwhile, crumble the cornbread into bite-sized pieces.
• Ladle individual servings of chili into bowls. Top with the Cheddar and crumbled cornbread, then drizzle with the sour cream. Garnish with the scallions and serve.

RED PORK AND BEAN CHILI

Steps:

• In a large saucepan simmer the chilies in 6 cups of the water for 20 minutes, in a blender purée the chilies with the liquid in batches, and force the purée through a fine sieve into a bowl, pressing hard on the solids before discarding them.
• In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onion is softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the pork, the chili purée, the tomatoes, the bay leaf, the salt, the orégano, and the remaining 1 cup water and simmer the mixture, uncovered, adding more water if necessary to keep the pork barely covered, for 2 hours, or until the pork is tender. Add the kidney beans, simmer the chili, stirring occasionally, for 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream.

JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI

Steps:

• Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
• Break up pieces of cooked pork to thicken the chili before serving.

BOLD BEAN AND PORK CHILI

Steps:

• In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times., Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.

PORK AND PINTO BEAN CHILI

Steps:

• Soak pinto beans in 4 cups water overnight. Drain in a colander, and set aside.
• Heat a grill, or turn on the broiler. Roast poblanos, turning, until completely charred, 5 1/2 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove seeds. Finely chop them.
• Place pork in a medium bowl, and crumble achiote paste over top. Using your hands, rub paste into pork.
• Place a saucepan over high heat. When hot, coat with cooking spray. Add pork. Cook, stirring occasionally, until browned, about 2 minutes. Transfer to a plate.
• Reduce heat to medium. Add onions and garlic; cover. Cook, stirring, until onions have softened, about 6 minutes. Add cumin, bay leaf, and chiles; cook until mixture begins to stick to bottom of pan, about 2 minutes. Add vinegar, and cook, stirring, 30 seconds more.
• Add chicken stock, pinto beans, and pork. Bring to a simmer, and cover. Cook 1 hour. Divide among four bowls, and serve.