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Pot of pork black bean chili

Pork and Black Bean Chili

Like it spicy? This recipe for pork and black bean chili has lots of heat!
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Course Main Course

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.