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.