Print Recipe | Back to Recipe Home
Black Bean Chili
SUBMITTED BY: Unknown
1lb dried black beans, placed in water and soaked overnight in the fridge
2lb finely diced or coarsely ground pork shoulder
3 quarts extra rich chicken stock
5T minced cilantro
2 poblano peppers, seeded and minced
1 large yellow onion, minced
16 ounce can chopped tomatoes in their own juices
2 Chipotle peppers in adobo
6 cloves sliced garlic
5T ancho chile powder
2T ground cumin
2t dried oregano
Place a large pot over medium heat.
Add the pork and saute until browned.
Add the vegetables, herbs and spices. Saute for a few minutes more.
Add the tomatoes and stir, cooking for a few minutes.
Place the beans and stock in to the pot
Bring to a boil and reduce heat to maintain a simmer.
Cook until the beans are tender, @ 90 minutes, stirring frequently and adding more stock if needed.
If you need to thicken chili because beans are done and mixture is too thin… do so with 3Tcorn flour (masa) mixed with 2T water, drizzling and whisking until desired consistency is achieved.
Season with salt and pepper… Serve with limes, minced onions, sour cream and tortillas passed at the table.