Best Thick Savory Pork Bean Chili Recipes

SPICY RED PORK AND BEAN CHILI

Spicy Red Pork and Bean Chili image

Categories Bean Pork Super Bowl Fall Winter Tailgating Poker/Game Night Potluck Gourmet

Yield Serves 8

Number Of Ingredients 16

Ingredients

1/2 pound sliced bacon
4 pounds boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large white onion, chopped
1 to 2 fresh jalapeño chiles, seeded and chopped
4 large garlic cloves, minced
2 teaspoons dried oregano, crumbled
1/3 cup chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne
14 1/2-ounce can beef broth
1 cup brewed coffee
1 cup water
28- to 32-ounce can crushed tomatoes with purée
2 (19-ounce) cans small red beans or kidney beans, rinsed and drained
Accompaniments: toasted salted pumpkin seeds , chopped red onion, torn fresh cilantro sprigs, diced avocado, lime wedges, sour cream, and warmed corn chips or tortilla chips

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.

THICK AND SAVORY CHILI

Thick and Savory Chili image

Beef, chili beans, and a special surprise ingredient give this chili a savory flavor unrivaled by other chilis. Serve topped with diced raw onion, sour cream, and shredded Cheddar cheese for a mouth-watering delight! Believe it or not, the secret is the ketchup (NOT catsup) that adds just the right flavor to the sauce; use more or less as desired. Use sauteed fresh mushrooms for a special treat! Seasonings may be added to taste. If you want it really hot, use hot chili beans and add more chili powder and cayenne pepper or include hot peppers!

Provided by Peppermint7

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h10m

Yield 12

Number Of Ingredients 14

Ingredients

2 pounds lean ground beef
1 large sweet onion (such as Vidalia®), diced
1 tablespoon garlic powder
2 (15 ounce) cans whole tomatoes, cut into chunks
2 (15 ounce) cans mild chili beans
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 cup ketchup
1 (6 ounce) can tomato paste
2 (6 ounce) jars mushrooms, drained
¼ cup chili powder, or to taste
2 teaspoons white sugar
1 ½ teaspoons salt
1 teaspoon ground black pepper

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef, about half the sweet onion, and garlic powder in the hot skillet until completely browned, 5 to 7 minutes.
Mix tomato chunks, chili beans, tomato sauce, kidney beans, ketchup, and tomato paste in a large pot; bring to a boil and reduce heat to low. Stir the ground beef mixture and mushrooms into the tomato mixture; season with chili powder, sugar, salt, and black pepper. Cook chili at a simmer, stirring occasionally, until the flavors blend, about 45 minutes. Top individual servings with diced sweet onion to serve.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 35.8 g, Cholesterol 49.8 mg, Fat 10.7 g, Fiber 9.2 g, Protein 23.2 g, SaturatedFat 3.8 g, Sodium 1496.8 mg, Sugar 13.7 g

SMOKY PORK, BACON AND WHITE BEAN CHILI

Smoky Pork, Bacon and White Bean Chili image

This warm chili bowl made with white beans, crispy bacon and spiced pork tenderloin brings a savory twist to hearty comfort food.

Provided by National Pork Board

Categories Pork

Time 1h39m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs pork loin roast, cut into 3/4-inch cubes*
8 ounces bacon, thick-cut, cut crosswise into 1/4-inch strips (5-6 slices)
1 large onion, diced
2 tablespoons chili powder
1 tablespoon smoked paprika
2 (14 1/2 ounce) cans diced fire-roasted tomatoes
1 1/2 cups water
2 (15 ounce) cans white kidney beans or 2 (15 ounce) cans white beans, drained
salt
1/2 cup sour cream (optional)
2 scallions, thinly sliced (optional)

Steps:

Cook bacon in a large saucepan or small stockpot over medium heat, stirring occasionally, until crisp, 8 - 10 min., then transfer bacon to a paper towel-lined plate; set aside.
Add onion to bacon fat and cook 2 min., stirring occasionally. Increase heat to medium-high and add pork. Cook 6 - 8 min., stirring occasionally, until onions are crisp-tender. Stir in chili powder, paprika, tomatoes and their juices, and water. Bring to boil, reduce to a simmer and cook 35 - 45 min., stirring occasionally, until pork is tender.
Stir in beans and 2/3 of the bacon. Cook 10 min until heated through, stirring occasionally. Salt to taste. Serve garnished with remaining bacon, sour cream and scallions.
*Can substitute pork shoulder.

Nutrition Facts : Calories 550.1, Fat 29.4, SaturatedFat 9.9, Cholesterol 117.6, Sodium 847.6, Carbohydrate 25.1, Fiber 9.3, Sugar 4, Protein 45.1

THICK, SAVORY PORK & BEAN CHILI

Thick, Savory Pork & Bean Chili image

This is a dish that I made when we had nothing in the house to cook, and a roast I forgot to put in the crock pot that morning. It turned out savory and filling. It was an instant favorite :) The couscous can absolutely be omitted or change to potatoes (with some alteration of course).

Provided by Kim Comstock @kim_coms

Categories Bean Soups

Number Of Ingredients 12

Ingredients

2 pound(s) pork roast, cubed
2 tablespoon(s) cooking oil
1 teaspoon(s) each salt & pepper
1/2 teaspoon(s) thyme, dried
2 cup(s) baby carrots - chopped
1 - medium tomato - chopped
1 bag(s) frozen corn
4 cup(s) beef broth
8 ounce(s) can tomato sauce
1 can(s) black beans
3/4 cup(s) couscous - optional
1/4 cup(s) cornstarch and enough water to make a slurry

Steps:

On med-high heat, heat oil and then add pork roast, salt/pepper & thyme. Sear meat until mostly done stirring to avoid burning.
Add carrots, tomato and frozen corn. Continue to cook, stirring occasionally, until the corn is hot and the carrots begin to soften.
Add tomato sauce and beef broth. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes (depending on how you like your carrots cooked).
Open and drain black beans (no need to rinse). Prepare cornstarch and water in a measuring cup, set aside.
When carrots are almost to your liking, add black beans & couscous and cook 3 minutes.
Add cornstarch/water mixture and stir until desired consistency.
Enjoy!