Spicy Red Pork And Bean Chili Food

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SPICY PORK CHILI



Spicy Pork Chili image

This zippy chili is a pleasant change from the traditional beef chili recipes I've tried. It tastes so good served with your garden-fresh steamed green beans, sliced cucumbers and hot crusty bread. It's especially satisfying on a cold day. -Christine Hartry, Emo, Ontario

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 16

1 pound ground pork
2 large onions, chopped
1 medium sweet red pepper, chopped
1 medium green pepper. chopped
1 cup chopped celery
4 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
3/4 cup water
2 teaspoons brown sugar
1 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
Dash hot pepper sauce

Steps:

  • In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in peppers and celery; cook for 5 minutes. Add garlic; cook 1 minute longer. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.

Nutrition Facts : Calories 227 calories, Fat 9g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 221mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 16g protein.

QUICK PORK CHILI



Quick Pork Chili image

A dear neighbor gave me a pot of this delicious chili, and I asked for the recipe. The pork sausage is a nice change from the ground beef many chili recipes call for. -Janice Westmoreland, Brooksville, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 8

1 pound bulk pork sausage
1 large onion, chopped
2 cans (16 ounces each) chili beans, undrained
1 can (28 ounces) crushed tomatoes
3 cups water
1 can (4 ounces) chopped green chilies
1 envelope chili seasoning mix
2 tablespoons sugar

Steps:

  • In a Dutch oven, cook sausage and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring often.

Nutrition Facts : Calories 150 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 596mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.

SPICY PORK CHILI



Spicy Pork Chili image

Provided by Food Network

Time 30m

Yield 6 bowls

Number Of Ingredients 13

1 tub of Curly's Sauceless Pork, diced
2 cans of hot chili beans not drained
12oz of tomato paste
2 cans of diced tomatoes with chilis
2 teaspoons of chili powder
1 bottle of chili sauce
2 large onions chopped
2 large green peppers chopped
A dash or two of garlic powder
2 tablespoons of crushed red peppers
2 cups of water
1 cup of spicy V-8 or bloody mary mix
Tabasco to taste

Steps:

  • Combine all ingredients in a large pot. Cook on medium/high for about 30 minutes and then on simmer for 30 minutes.
  • Serve and enjoy!

SPICY RED PORK AND BEAN CHILI



Spicy Red Pork and Bean Chili image

Categories     Bean     Pork     Super Bowl     Fall     Winter     Tailgating     Poker/Game Night     Potluck     Gourmet

Yield Serves 8

Number Of Ingredients 16

1/2 pound sliced bacon
4 pounds boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large white onion, chopped
1 to 2 fresh jalapeño chiles, seeded and chopped
4 large garlic cloves, minced
2 teaspoons dried oregano, crumbled
1/3 cup chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne
14 1/2-ounce can beef broth
1 cup brewed coffee
1 cup water
28- to 32-ounce can crushed tomatoes with purée
2 (19-ounce) cans small red beans or kidney beans, rinsed and drained
Accompaniments: toasted salted pumpkin seeds , chopped red onion, torn fresh cilantro sprigs, diced avocado, lime wedges, sour cream, and warmed corn chips or tortilla chips

Steps:

  • Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.
  • Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
  • Serve chili with bacon and accompaniments.

RED PORK AND BEAN CHILI



Red Pork and Bean Chili image

Categories     Bean     Garlic     Onion     Pork     Tomato     Super Bowl     Hot Pepper     Winter     Gourmet

Yield Makes about 12 cups, serving 6 to 8

Number Of Ingredients 13

6 ounces (about 30) dried New Mexican red chilies*, stemmed and seeded (wear rubber gloves)
7 cups water
2 large onions, chopped
8 garlic cloves, minced
3 tablespoons vegetable oil
1 tablespoon ground cumin
4 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1/2-inch pieces
a 28-ounce can tomatoes, drained and chopped
1 bay leaf
2 teaspoons salt
1 teaspoon dried orégano, or to taste, crumbled
a 19-ounce can (about 2 cups) kidney beans, rinsed and drained
sour cream as an accompaniment if desired

Steps:

  • In a large saucepan simmer the chilies in 6 cups of the water for 20 minutes, in a blender purée the chilies with the liquid in batches, and force the purée through a fine sieve into a bowl, pressing hard on the solids before discarding them.
  • In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onion is softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the pork, the chili purée, the tomatoes, the bay leaf, the salt, the orégano, and the remaining 1 cup water and simmer the mixture, uncovered, adding more water if necessary to keep the pork barely covered, for 2 hours, or until the pork is tender. Add the kidney beans, simmer the chili, stirring occasionally, for 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream.

SPICY MIXED BEAN CHILI



Spicy Mixed Bean Chili image

I use whatever beans I have to hand for this recipe. Cooking time does not include soaking. If you have a pressure cooker it is a lot faster to cook the beans using this though.

Provided by Pie Queen

Categories     < 4 Hours

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup black-eyed peas
1/2 cup mung beans
1/2 cup lentils
2 plum tomatoes
1 tablespoon tomato puree
1 vegetarian beef stock cube
1 teaspoon garam masala
1 teaspoon cumin coriander powder
1/2-1 teaspoon chili powder
salt
water

Steps:

  • Soak the beans overnight.
  • Boil the beans in enough water, stock cube, diced tomatoes, puree and spices together for around 1 hour on medium heat until cooked. Towards the end the sauce will thicken up, make sure it doesn't dry up though by adding some water. Add enough water to produce a thick sauce to your own preference.
  • Taste before adding more salt or chili.

CARIBBEAN RED BEAN CHILI WITH PORK



Caribbean Red Bean Chili With Pork image

This is traditionally a vegetarian dish, but I needed to use up some leftover pork shoulder. You can use any cut of pork you wish, of course. I like to start this dish off with my favorite sofrito (Recipe #444676), but if you don't want to use that just start with a finely chopped onion. We like to puree the tomatoes in the food processor, but this is not necessary or traditional. I drain the liquid and puree the solids, then recombine. I like the sweet onion flavor for this recipe.

Provided by threeovens

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons achiote oil (Recipe #244296) or 2 tablespoons vegetable oil (Achiote Oil)
1/2 cup sofrito sauce (Recipe #444676) or 1 onion, finely chopped (Sofrito (Daisy Martinez))
1 (14 ounce) can diced tomatoes (leave whole or puree in food processor)
2 garlic cloves, crushed
1 1/4 cups dry white wine or 1 1/4 cups beer
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
1 cup red lentil
2 sprigs fresh thyme or 1 teaspoon dried thyme
2 teaspoons ground cumin
3 tablespoons soy sauce
1/2 hot chili peppers or 1 jalapeno pepper, seeded and minced
1 teaspoon Chinese five spice powder or 1/2 teaspoon ground cinnamon and 1/4 tsp ground ginger and 1/4 tsp ground nutmeg
1 tablespoon oyster sauce (optional)
15 1/2 ounces canned red kidney beans, rinsed and drained
2 teaspoons sugar (or 1 packet Splenda)
salt
1/2 lb cooked pork, cubed
cooked rice, for serving (with corn)

Steps:

  • Heat oil in a large saucepan, over medium heat; add sofrito (or onion) and cook until slightly softened, about 3 minutes.
  • Add tomatoes and garlic and cook for 10 minutes; stir in white wine (or beer), and broth.
  • Stir in the lentils, thyme, cumin, soy sauce, chili, spices and oyster sauce, if using.
  • Cover, reduce heat, and simmer until lentils are tender and flavors develop, about 40 minutes, stirring occasionally; if lentils dry out, add water.
  • Stir in kidney beans and sugar (or Splenda) and cook for 10 minutes more.
  • Season with salt, if desired, stir in pork to heat through.
  • Serve over rice and corn.

PORK MIXED BEAN CHILI



Pork Mixed Bean Chili image

I am posting this because I don't want to forget this!!! It used up the leftover pork roast and everyone liked it even better than the original meal...go figure. :) I made it again later with leftover pork tenderloin, too. It's great with corn tortillas or cornbread. Best of all it was quick and easy and my four year old spice-o-phobic liked it. The can sizes I guessed; they're just the standard size. This froze beautifully, too. And it is six GENEROUS servings.

Provided by DeeCooks

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

2 cups leftover cooked pork
1 yellow onion, rough chopped
1 tablespoon olive oil
1 (15 ounce) can cannellini beans, drained (save some liquid)
1 (15 ounce) can black beans, drained
1 (15 ounce) can Mexican-style tomatoes, chopped (I use scissors right in the can)
1 tablespoon chicken base (or a chicken bouillon cube.)
3/4 cup salsa verde (Trader Joe's makes a good one.)
1 1/2 cups frozen corn
1/4 cup chopped fresh cilantro
2 tablespoons lime juice or 2 tablespoons lemon juice
salt and pepper
sour cream (optional)
fresh cilantro (optional)
chopped tomato (optional)
olive (optional)
cheese (optional)

Steps:

  • Saute onion in olive oil til soft and golden.
  • Add beans, salsa verde, chicken base (I like "Better Than Bouillon"), and tomatoes to pan and simmer for about 20 minutes.
  • Add corn, cilantro and pork and simmer til heated through and slightly thickened (about ten to fifteen minutes). Stir in lime or lemon juice.
  • Eat up!

Nutrition Facts : Calories 217.8, Fat 3.9, SaturatedFat 0.6, Sodium 737.1, Carbohydrate 37.7, Fiber 9.6, Sugar 4.2, Protein 10.2

SPICY PORK AND BLACK BEAN CHILI



Spicy Pork and Black Bean Chili image

Make and share this Spicy Pork and Black Bean Chili recipe from Food.com.

Provided by tranch

Categories     Pork

Yield 8 serving(s)

Number Of Ingredients 17

1 lb black beans
1 1/2 lbs boneless lean pork, cubed
5 cloves garlic, minced
1 tablespoon paprika
2 teaspoons cumin, ground
1 can tomatoes, chopped 28 oz
2 tablespoons red wine vinegar
1/3 cup parsley or 1/3 cup coriander, chop
to taste black pepper, freshly ground
2 tablespoons olive oil
2 large onions, chopped
4 teaspoons chili powder, or more
2 teaspoons oregano, dried
1/2 teaspoon chili pepper flakes
2 cups chicken stock
3 green peppers, diced
to taste salt

Steps:

  • In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
  • Cover and remove from heat. Let stand 1 hour.
  • Drain liquid and cover with 8 cups of cold water.
  • Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
  • Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
  • Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
  • Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar.
  • Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
  • Add beans and peppers; season with salt and pepper.
  • Cover and cook 15 minutes more or until peppers are tender.
  • Add chopped parsley or chopped coriander.

HOT 'N' SPICY PORK CHILI



Hot 'n' Spicy Pork Chili image

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield 15 servings (about 6 quarts).

Number Of Ingredients 15

1-1/2 pounds pork tenderloin, cubed
2 large onions, diced
4 celery ribs, diced
2 tablespoons butter
6 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 cans (14-1/2 ounces each) chicken broth
2 cups water
2 jalapeno peppers, seeded and chopped
2 teaspoons chili powder
1/2 teaspoon each white pepper, cayenne pepper, ground cumin and pepper
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon hot pepper sauce, optional
1 cup shredded cheddar cheese

Steps:

  • In a Dutch oven, cook the pork, onions and celery in butter over medium heat until meat is no longer pink. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley and hot pepper sauce if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese.

Nutrition Facts : Calories 253 calories, Fat 6g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 1047mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 9g fiber), Protein 20g protein.

SPICY PORK CHILI WITH WHITE BEANS



Spicy Pork Chili with White Beans image

This chili, loaded with white beans and cubes of pork, has plenty of bite. But if it's not spicy enough for you, top it with shredded jalapeno jack cheese and finely diced onions. -Larry Laatsch, Saginaw, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 15 servings.

Number Of Ingredients 15

1-1/2 pounds pork tenderloin, cubed
2 large onions, diced
4 celery ribs, diced
2 tablespoons butter
6 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 cans (14-1/2 ounces each) chicken broth
2 cups water
2 jalapeno peppers, seeded and chopped
2 teaspoons chili powder
1/2 teaspoon each white pepper, cayenne pepper, ground cumin and pepper
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon hot pepper sauce, optional
1 cup shredded Monterey Jack cheese

Steps:

  • In a Dutch oven, brown pork in butter in batches. Remove and keep warm., In the same pan, saute onions and celery in butter until tender. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley, pork and, if desired, hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until pork is tender. , Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese.

Nutrition Facts : Calories 247 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 871mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 9g fiber), Protein 21g protein. Diabetic Exchanges

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Top Asked Questions

How to cook pork Chiles?
Place chiles in a saucepan with 2 cups of broth from the cooked pork. Simmer, uncovered, for 20 minutes, then remove from heat. Transfer the chiles and broth to a blender. Add oregano, cumin, chili powder, onion powder, garlic and blend until smooth. Set aside. In the same saucepan you used to cook the chiles, add oil and cook over medium heat.
How to make chili sauce?
Add oregano, cumin, chili powder, onion powder, garlic and blend until smooth. Set aside. In the same saucepan you used to cook the chiles, add oil and cook over medium heat. Add flour and salt and stir for 1 minute. Strain the chili sauce from the blender and add it to the saucepan. Cook, stirring occasionally, for 10 minutes.
How do you make spicy chili with no beans?
Making Your Spicy Chili Spicier: This chili has no beans and gets its heat from chili powder, hot pepper sauce and jalapeño peppers. If you want to raise the heat meter on this chili you can add minced chipotle chiles, white or black pepper, paprika, ancho chile powder, or crushed red pepper flakes.
Can you add kidney beans to Texas chili?
If you want to raise the heat meter on this chili you can add minced chipotle chiles, white or black pepper, paprika, ancho chile powder, or crushed red pepper flakes. Chili Ingredient Add-Ons: While Texas chili is known to be a no-beans-allowed dish, you won't be punished for adding kidney beans or pinto beans in other states.

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