Some people think chili is a cold-weather food, but I love it all year round. It’s a wonderfully versatile dish that can be adjusted for anyone’s taste and made with nearly any meat for a base or even without meat. I had a package of ground pork from the UF Meat Market (yes, there is such a thing, and if you live here and haven’t gone, go!), so I’m using pork for thi chili with beans. If you have beef, use that or even a mixture of the two. This is probably a little hearty for poultry, but go ahead and try it if you want to.
I attempted to corral everything I use, but there are a couple of things that didn’t make it. There’s ground pork, bacon, onion, garlic, cumin (yeah, I know, expensive cumin is better, but the way we go through this stuff, industrial size is necessary), ground chipotle, kosher salt, chopped green chiles, chipotle salsa, masa, and three cans of beans.
I know you’ll enjoy making this chili with beans.
Scrumptious Mexican Chili With Beans Recipe
Ingredients
- 3 ounces bacon
- 1 large yellow onion
- 2 cloves garlic
- 1 teaspoon salt
- 1 tablespoon cumin
- 1 ½ pounds ground pork (minced pork)
- 7 ounces green chilis (green chilli in British English) - diced
- 2 tablespoons cocoa powder - unsweetened
- 2 cups chicken stock (chicken broth or chicken bouillon)
- 1 tablespoon oregano
- 1 teaspoon ground black pepper
- 45 ounces white beans
Instructions
- Cut the bacon into manageable pieces, about 1-by1-inch. Place in a heavy pot over high heat and cover.
- Dice onions and mince garlic.
- Stir the bacon and add onions to the pot. If the pot seems dry, add a bit more oil, about 1 teaspoon. Sprinkle onions with salt and let them cook until translucent.
- Stir the onion mixture and add the garlic. Cook and stir for about 1 minute, or until fragrant.
- Add cumin and cook until fragrant.
- Move the onion mixture to the side of the pot and move the pot, so the onion is not over direct heat. Turn heat to medium and crumble meat on the side that is over direct heat. Brown the meat, then stir the onions into it and recenter pot.
- Add green chiles, liquid and all to the meat mixture and stir well.
- Add at least 1 cup of liquid to the mixture, then pour in chipotle salsa and stir.
- Sprinkle cocoa powder over the mixture, stir well, and then add masa harina, oregano, and black pepper. Cook for 5 minutes, stirring often. If needed, add more liquid.
- Bring to a simmer and cook for 15 to 45 minutes (the longer you cook, the more flavours will meld).
- Drain the bean and add to the pot about 20 minutes before you plan to serve it.
- Serve hot with all your favourite fixings!