Chili with pork and beans

• For 6 people
• Preparation time : 90 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Chili Base
  • Ground pork : 1 pound
  • Onion (chopped) : 1 medium-sized
  • Garlic cloves (minced) : 3
  • Bell pepper (chopped) : 1
  • Chili powder : 2
  • Cumin : 1
  • Paprika : 1
  • Salt : 1
  • Black pepper : 1/2 teaspoon
  • Crushed tomatoes : 28 can
  • Tomato paste : 2
  • Beef broth : 1
• Beans
  • Kidney beans (drained and rinsed) : 15 can
  • Pinto beans (drained and rinsed) : 15 can

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Chili Base
• Heat a large pot over medium heat and add the ground pork. Cook until browned, breaking it up into small pieces with a spoon.
• Add the chopped onion, minced garlic, and chopped bell pepper to the pot. Cook for 5 minutes, or until the vegetables are softened.
• Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for an additional 2 minutes to toast the spices.
• Add the crushed tomatoes, tomato paste, and beef broth to the pot. Stir well to combine all the ingredients.
• Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 1 hour, stirring occasionally.
• Add the Beans
• After the chili has simmered for 1 hour, add the drained and rinsed kidney beans and pinto beans to the pot.
• Stir well to incorporate the beans into the chili.
• Continue to simmer the chili for an additional 30 minutes, uncovered, to allow the flavors to meld together.

Tips

• For a spicier chili, add a pinch of cayenne pepper or a diced jalapeno pepper.
• Serve the chili with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.

Information

• This chili can be made ahead of time and tastes even better the next day as the flavors continue to develop.
• Leftover chili can be stored in the refrigerator for up to 3 days or frozen for longer storage.