Adios Chili Week!: Chili Two Ways

RECIPE: Pork and Black Bean Chili and Smoky Beef Chili

Unlike Elizabeth, I was really excited about chili week.  I know it will just shock everyone who regularly reads WandaS to discover that chili week was my suggestion.  I love chili…it’s basically soup, you know.  Because I’m me, and I’m a bit overzealous, I made two chilis for your reading/cooking pleasure.

One of the things I love about chili (other than its similarity to soup), is that I pretty much always have the ingredients on hand.  Beans, canned tomatoes, canned fire-roasted green chiles are all pantry staples.  You’ll rarely find me without several onions in the vegetable drawer of the fridge.  I have at least two pork loins in the freezer at all times, along with frozen ground beef and turkey.

The only thing I may have to run out an get is a bell pepper or two, but I usually like to keep those around for snacking anyway.

Pork and black bean chili, which was a staple in my house growing up, calls only for cumin. Whenever I cook with cumin, my roommate claims it smells like BO in the house.  I’m sure you could add other things to it, but I like that chili for its simplicity and ease.

The beef chili is basically how I learned to make chili.  I asked a friend a few years ago what she put in her chili, and she said she always uses bell peppers and green chiles, so I tried it.  I vary the spices I use, but recently I’ve become a huge fan of ground chipotle peppers.  They add a bit of heat and a lot of awesome smoky flavor.

I think one of the keys to a good chile recipe is cooking time.  Like with spaghetti sauce, I let chili cook as long as possible, as it helps the flavors meld together.

I loved that Amanda had cornbread muffins with her chili on Monday!  I’m a firm believer that all chili needs cornbread. I’ve been wanting to try polenta square to serve with chili, as recommended by a friend, but I haven’t gotten around to that particular culinary adventure yet.  Maybe soon?

Pork and Black Bean Chili

Easy Beef Chili

Rating: I’ve noticed I’ve given quite a few high ratings lately, but I blame that on the fact that I’ve been making foods I know I love.  I haven’t tried any new recipes in some time, so I’ll work on that.  That being said, for me both of these are 5 out of 5 cold bottles of beer, which should accompany chili.

Pork and Black Bean Chili
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Author: Manda
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 8
Ingredients
  • 1-2 lb pork loin, cut into 1/2 inch cubes (or boneless chops, roast, whatever you can find)
  • 1 onion, chopped
  • 2 bell peppers, chopped (I prefer red, yellow or orange, but that’s just me)
  • 2 cans of black beans, drained and rinsed
  • 2 15oz cans of diced tomatoes
  • Extra sharp cheddar cheese, shredded
  • Lots of cumin
  • 1-2 tbsp olive oil
Directions
  1. In a soup pot, over medium heat, add olive oil and saute the chopped onion and peppers
  2. Cook until the vegetables are a bit soft
  3. Add pork and cook for five or so minutes (pork won’t be done cooking at this point)
  4. Add the beans and tomatoes, add cumin to taste, cover and simmer over medium to low for at least 30 minutes, longer preferably for the flavors to meld and the pork to become tender
  5. Serve with shredded cheese on top
2.1.7

 

Easy Beef Chili
#ratingval# from #reviews# reviews
Print
Author: Manda
Prep time: 15 mins
Cook time: 45 mins
Total time:  1 hour
Serves: 8
Ingredients
  • 1 lb lean ground beef or turkey
  • 1 onion, chopped
  • 1 bell pepper, chopped (I prefer red, yellow or orange, but that’s just me)
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 2 15oz cans of diced tomatoes
  • Extra sharp cheddar cheese, shredded
  • 1 tbsp + 1 tsp Chili powder
  • 1 tsp Smoked paprika
  • 1/2 tsp Chipotle powder
  • 1-2 tbsp olive oil
Instructions
  1. Brown ground beef, add a tsp of chili powder toward the end of cooking time, drain and set aside
  2. In a soup pot, over medium heat, saute the chopped onion and pepper, cook until the vegetables are a bit soft, then add spices
  3. Add the beans and tomatoes, cover and simmer over medium to low for at least 30 minutes, longer preferably for the flavors to meld
  4. Add spices, including salt and pepper, if needed
  5. Serve with shredded cheese on top
Google Recipe View Microformatting by Easy Recipe
2.1.7
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One Response to Adios Chili Week!: Chili Two Ways

  1. Denise Domino says:

    Love Chili! Could be the Texas in me coming out. The black bean pork is one of my favorites.

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