Make a delicious, rich chili for a cold winter’s day! This one uses a beer to add some flavor, and multiple types of chiles. You can make it in a slow cooker, on the stove, or in an instant pot.
Ingredients
Gather your ingredients. I like to use a pork tenderloin in my chili.
Prepare the Ingredients
Start by cubing the pork tenderloin. Cut the extra fat off, and cut it into bite sized cubes.
Chop the bacon into pieces, then cook it in a hot skillet until it’s crispy.
Next, cut up all the vegetables. I like to use an assortment of chili peppers.
In a big pot, or an instant pot, sauté the pork in hot oil for about seven minutes. Add the vegetables, and continue sautéing until the onions start to soften.
Add the spices, and let it cook for about a minute. Finally, add the tomatoes, beans, and beer. I like to use a dark beer like Negra Modelo. We can get Pliny the Younger where we are, and that is also a nice one to use. You can taste the unique Pliny characteristics.
Cook it!
If you are using an instant pot, set it at high for 25 minutes. Quick release when it’s done.
If you are cooking on the stove, cover the pot and let it simmer on low heat for about one and a half hours. Remove the lid, and let it simmer for about 20 more minutes.
Serve with grated cheddar cheese, sour cream, more cilantro, fresh avocado, your choice!
Pork and Black Bean Chili
Ingredients
- 2 lbs pork tenderloin
- 3 slices thick bacon, chopped
- 2 Poblano chiles, seeded & chopped
- 1 Jalapeño chile, seeded & chopped
- 5 Chipotle chiles in Adobo sauce, minced
- 1 large onion, chopped
- 10 cloves garlic, minced
- 1/3 cup ancho chile powder
- 3 Tablespoons cumin
- 2 Tablespoons fresh oregano, minced
- 1/2 cup fresh cilantro, divided & minced Save 1/4 cup cilantro for serving
- 28 oz can whole tomatoes
- 2 cans whole black beans, drained & rinsed
- 1 bottle beer Negra Modelo, or an IPA or dark beer of your choice
- salt
- black pepper
Instructions
Prepare the ingredients
- Cut the pork up into bite size pieces and set aside.
- Chop the bacon into pieces and cook it in a skillet until crispy. Alternatively, you can bake it in the oven at 425° for about ten minutes.
- Seed and chop the chiles (poblano and jalapeño) into small pieces (about 1/2 to 1 inch in size).
Make the chili
- Heat a large pot, or an instant pot, and add about 1 Tablespoon cooking oil.
- Add the pork, salt and pepper it, and sauté for about five to seven minutes.
- Add the bacon to the pot.
- Then, add the onion, poblano, chipotle, and jalapeño chilis, and garlic, and continue sautéing for about five more minutes, or until the onion have softened.
- Add all the spices (ancho chile powder, cumin, oregano, and cilantro) to the pot, and stir it all up well. Cook about one minute until the spices are fragrant.
- Add the tomatoes, beans, beer, and more salt and pepper.
Let it cook
- Cover and let it simmer for about 1 1/2 hours, or until the beans are tender. If you use an instant pot, bring it up to high and let it pressure cook for 25 minutes.
- If you are cooking on the stove top, uncover the pot and let it continue to simmer for about 20 to 30 more minutes. This will help it thicken up. If it is not thick enough for your taste, you can whisk some flour into a scoop of the hot liquid, mix it up really well, then put that back into the chili.
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