Every couple of weeks, I spend one weekend making a variety of soups to cook & freeze in quart containers. Like this Spicy Red Bean & Pork Chili, a fantastic recipe to warm up with plus it freezes really well!
Lately, I’ve been on a soup binge. Seriously, all I do on weekends in chop mirepoix, simmer homemade stocks, puree soups, and taste test them for hours while they cook – making sure to bring a spoonful of whatever is cooking to the husband while he watches football. One of my favorite things about soups is that I don’t have to deal with making lunch everyday (working from home during the winter has its perks!) Instead of stopping for an hour to prepare lunch, I just bring out of one the frozen quart soup container early in the morning to thaw, and when I’m ready to eat lunch, I either pop it in the microwave or simmer it on the stovetop. Quick & easy, this Spicy Red Bean & Pork Chili will become a favorite, as it’s so filling and flavorful.
Thick and flavorful, packed with tender pork meat and red beans, this Spicy Red Bean & Pork Chili is amazing on it’s own when topped with fresh avocados, but even better when you serve it alongside steamed white long grain rice. A meal all on its own, and so easy to throw in the pot. It’s packed with spices and a special one from Spiceologist’s: Chile Margarita Rub, a spice blend made up from ancho peppers, aleppo peppers, orange peel and lime peel. Seriosuly, SO GOOD!
You’ll note that in the recipe I mention how you can use a variety of any of the following pork cuts: pork shoulder, pork meat cubes, boneless pork chops, and even ground pork! Check out this chart of pork cuts I stumbled across over at Pork Be Inspired – it’s quite handy!
I hope you love this pork chili recipe!
- 2 pounds pork stew meat, pork shoulder, or boneless pork chops - chopped
- ½ tablespoon of the follow: ground black pepper, smoked paprika, powdered garlic, dried oregano, dried cumin seeds, ground cayenne pepper
- 1 tablespoon Spiceologist Chile Margarita Rub
- 1 tablespoon kosher salt
- 2 tablespoons tomato paste
- 2 large onions, medium diced
- 2 stalks celery, medium diced
- 2 large carrots, medium diced
- 1 can red pinto beans, with liquid
- 1 quart stock (chicken or beef)
- ½ cup ketchup (I use Annie's Organic)
- to serve: chopped avocado and fresh cilantro
- In a large soup pot over medium high heat, sauté the pork until seared on all sides. Add all the seasonings and stir until aromatics begin wafting up.
- Stir in the tomato paste, as well as the onions, celery, and carrots. Cook the vegetables until translucent, about 10 minutes.
- Add the red pinto beans and stock, simmering for 15 more minutes.
- After 15 minutes, add the ketchup, reduce heat to medium low, and simmer for 45 minutes, until it reduces a bit and thickens. Serve topped with avocado and fresh cilantro.
You’re an organized woman and you’re right (I do the same…). This pork dish looks so tasty! Does it taste better once reheated (as potatoes stews)?
Mmm this chili has so much awesomeness in it!!