Spicy Red Bean & Pork Chili
Recipe type: main dish
Prep time: 
Cook time: 
Total time: 
Serves: 10
This hearty and meaty stew is packed with spices and comes together quickly, perfect for those cold nights.
  • 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
  1. 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.
  2. Stir in the tomato paste, as well as the onions, celery, and carrots. Cook the vegetables until translucent, about 10 minutes.
  3. Add the red pinto beans and stock, simmering for 15 more minutes.
  4. 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.
Recipe by Cooking with Books at https://www.cookingwithbooks.net/2015/01/spicy-bean-pork-chili.html