Black Bean Chili Recipe

Name: Black Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried black beans, soaked overnight in the fridge in a large pot of water; 4 slices bacon, diced (Nueske's bacon preferred); 2 lbs cubed pork, cut into 1/3-inch cubes (use meat from the shoulder or the leg); ¼ cup olive oil; 5 cups chicken stock; 2 (12 ounce) dark beer (Dos Equis preferred); 1 large red bell pepper; 2 poblano peppers; 1 large yellow onion; 1 (22 ounce) can whole tomatoes, in their own juices (use San Marzanos for this recipe); 4 tablespoons chipotle chiles in adobo, chopped; 8 garlic cloves; 6 tablespoons ground dried ancho chile powder; 3 tablespoons ground cumin; 2 tablespoons dried oregano; 3 tablespoons masa harina flour, mixed with 3 tbsp of water (optional)

Servings: persons

1 lb dried black beans, soaked overnight in the fridge in a large pot of water
4 slices bacon, diced (Nueske's bacon preferred)
2 lbs cubed pork, cut into 1/3-inch cubes (use meat from the shoulder or the leg)
¼ cup olive oil
5 cups chicken stock
2 (12 ounce) dark beer (Dos Equis preferred)
1 large red bell pepper
2 poblano peppers
1 large yellow onion
1 (22 ounce) can whole tomatoes, in their own juices (use San Marzanos for this recipe)
4 tablespoons chipotle chiles in adobo, chopped
8 garlic cloves
6 tablespoons ground dried ancho chile powder
3 tablespoons ground cumin
2 tablespoons dried oregano
3 tablespoons masa harina flour, mixed with 3 tbsp of water (optional)

1
Drain and reserve the beans.
2
Place the oil and bacon in a large pot over medium heat.
3
Cook until bacon is becoming crispy and rendered.
4
Add the pork and saute until browned.
5
Add the peppers, chilies, onions, chipotles and garlic.
6
Saute until onions are translucent, and add the dry herbs and spices.
7
Saute for a few minutes more, being careful not to burn mixture.
8
Add the tomatoes and, simmering, cook for several minutes, stirring.
9
Place the beans, beer and stock into the pot.
10
Bring to a boil and reduce heat to maintain a simmer.
11
Cook the beans until very tender for 2 hours.
12
Stir frequently, adding more stock if needed.
13
If you need to thicken chili because beans are done and mixture is too thin; do so with the corn masa mixture, drizzling and whisking until desired consistency is achieved.
14
Season with salt and pepper.
15
Garnish and serve with lime wedges, minced onions, minced fresh cilantro and sour cream -- all on the side.

1927

kcal

Calories

Fat

120

Carbs

193

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb dried black beans, soaked overnight in the fridge in a large pot of water, 4 slices bacon, diced (Nueske's bacon preferred), 2 lbs cubed pork, cut into 1/3-inch cubes (use meat from the shoulder or the leg), ¼ cup olive oil, and more.

Yes, Black Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Chili

How did you like this recipe?

Frequently Asked Questions