Recipe: Black Bean and Pork Chili

Serves 8


  • 1 pound dried black beans
  • 2 tablespoons vegetable oil
  • 2 yellow onions, diced
  • 1 green bell pepper, diced
  • 6 cloves garlic, minced
  • ¼ cup chili powder
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 1 teaspoon red pepper flakes
  • ½ teaspoon cayenne
  • 2 pounds ground pork
  • 4 large ripe tomatoes, diced
  • 4 large tomatoes, pureed in a food processor
  • 1 tablespoon fresh oregano, minced
  • 1 tablespoon fresh cilantro, minced
  • Salt to taste


  1. Take 1 quart of cold water and mix in 1 tablespoon salt.  Stir in the dried beans and allow them to soak for 8-12 hours.  Drain and set aside.
  2. Heat the oil to medium-high in a large pot.  Add the onions, bell pepper, garlic, and spices.  Cook, stirring constantly, for 10 minutes, until everything is dark and soft and smells amazing.
  3. Add the pork and stir to break up the meat.  Cook until the meat no longer looks raw and pink, 3-5 minutes.
  4. Add the drained beans and the diced and pureed tomatoes and stir well.  Bring to a boil and then reduce the heat so the chili continues to simmer.
  5. Cook uncovered for 2 hours, adding water whenever the mixture gets too thick and starts sticking to the bottom of the pot.  After two hours add the oregano, cilantro, and any salt that you want.  Serve hot, but remember that the flavor gets even better if you let it sit in the fridge for a day or two first.