Black Bean and Pork Chili

Tender pieces of pork, smoky bacon and spicy chorizo make this Triple Pork Chili with black beans is a hearty, flavor-packed bowl of comfort food.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 2 20

Total Time 2 40

Servings 1-cup servings (total yield: 8 cups)

Calories 459kcal

Author Toni Dash

Ingredients

1/2 pound thick cut smoked bacon 6-8 slices, cut into 1 inch pieces
1 pound pork butt or pork shoulder cut into 1-inch chunks
2 tablespoons olive oil if needed
9 ounces Mexican chorizo use loose or bulk Mexican chorizo, not solid Spanish chorizo
1 medium yellow onion chopped
1/4 cup chipotle salsa or 2 chipotles en adobo sauce
1 15-ounce can fire roasted tomatoes
2 cups dry black beans cleaned and rinsed
2 garlic cloves minced
1 tablespoon ancho chili powder
1 teaspoon kosher salt
2 teaspoons ground cumin
8 cups low sodium chicken broth or stock
1 tablespoon tomato paste
3/4 cup bourbon Jack Daniels or other; or replace with more chicken stock
any desired toppings

Instructions

In a large Dutch oven or stock pot, cook the bacon till nearly crispy and the fat has been rendered. Remove the bacon from the pan and reserve 2 tablespoons of the bacon fat in the pan.
NOTE if the bacon does not render 2 tablespoons of fat add olive oil to make 2 tablespoons fat for Step 2.
Add the pork pieces to the heated bacon fat or oil. Over medium heat brown all sides, then remove from the pan.
Add the chorizo and add the onions and cook for a 3-4 minutes until onions begin to soften and the chorizo begins to brown.
Combine the fire roasted tomatoes and chipotle salsa or chipotles to a blender and blend until smooth, then pour into the pan with the onions.
Add the pork and bacon back into the pan. Add the beans, garlic, ancho chili powder, salt, cumin, chicken broth, tomato paste, bourbon, and honey.
Turn on medium-low heat and simmer partially covered for 2 hours, stirring periodically including scraping the bottom of the pot. Add more broth as needed.
Serve with desired toppings!

Notes

Variations & Tips

Black bean options. The timing of the recipe is paced by the dried beans which will cook with the meat. To speed up the time you can presoak the beans use canned beans.

Use different beans. If black beans aren't your favorite use dried kidney beans or pinto beans.

Adjust the broth amount. As you cook the chili even partially covered there will be some evaporation of the broth which thickens the chili. You can add more broth to make it soupier. If toward the end of cooking you'd like it thicker, turn the heat up and stir often.

For spicier chili: Add some adobo sauce, more chipotle salsa or a dash of cayenne pepper. Taste toward the end of cooking before making a decision. As the chili thickens the flavors intensify.

How to Store

Store chili in an airtight container in the refrigerator for up to 5 days. The flavor will keep getting better too! Reheat on the stove top or in the microwave.

Freeze it! After the chili cools place in an airtight freezer safe container for up to 3 months. Thaw in the refrigerator and reheat.

Nutrition