Ingredients with Measurements:
- 1 lb ground pork
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups water
- 1 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add ground pork and cook until browned, breaking it up with a wooden spoon or spatula.
3. Add onion, garlic, green and red bell peppers, chili powder, cumin, oregano, salt, and black pepper. Cook until vegetables are tender, stirring occasionally.
4. Add diced tomatoes, tomato sauce, kidney beans, black beans, and water. Stir well.
5. Bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
6. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning pork, then low heat for simmering chili.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 325
Fat: 14g
Carbohydrates: 28g
Protein: 22g
Sodium: 670mg
Fiber: 9g
Sugar: 6g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of ground pork.
- Pinto beans or navy beans can be used instead of kidney beans or black beans.
- Fresh tomatoes can be used instead of canned diced tomatoes.
- Vegetable broth can be used instead of water.
Variations:
- Add a can of corn for extra sweetness and texture.
- Use a combination of different types of beans for variety.
- Add a tablespoon of cocoa powder for a deeper flavor.
- Use smoked paprika instead of chili powder for a smoky flavor.
Tips and tricks:
- Use a wooden spoon or spatula to break up the ground pork into small pieces.
- Drain and rinse the beans to reduce sodium content and improve digestibility.
- Adjust the amount of chili powder to your taste preference.
- Serve with cornbread or crackers for a complete meal.
Storage instructions:
Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover chili in a pot over medium heat until heated through.
Presentation ideas:
Serve chili in individual bowls and top with shredded cheese, sour cream, chopped green onions, and chopped cilantro.
Garnishes:
Shredded cheese, sour cream, chopped green onions, chopped cilantro, diced avocado, and jalapeno slices.
Pairings:
Cornbread, crackers, tortilla chips, or a side salad.
Suggested side dishes:
Cornbread, crackers, tortilla chips, or a side salad.
Troubleshooting advice:
- If the chili is too thick, add more water or broth to thin it out.
- If the chili is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the ground pork is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Chili con carne originated in Texas in the late 1800s and was made with beef, chili peppers, and spices. Over time, different variations of chili were created, including pork and beans chili.
Flavor profiles:
This pork and beans chili has a savory, slightly spicy, and slightly sweet flavor profile.
Serving suggestions:
Serve hot with your favorite toppings and side dishes.
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