Green Chile Chili with Beans and Pork

Green Chili pic4

Winter is all about hearty food to help coping with the cold weather. When the wind is howling and snow is drifting, nothing beats serving up steaming bowls of chili for all day comfort. The warm, spicy aroma fills our kitchen with crazy melt in your mouth flavor, and Lynard is already feeling hungry. This green chile chili is created just for him.

Although chili is not really Chinese food, I enjoy it anyway. We have had chili with different ingredients before, but this is by far the best chili we ever had. Without a doubt, this delicious green chile chili is a perfect make-ahead meal that will satisfy your hunger and taste buds as well. Make sure you have plenty of liquid left when done. Thin chili makes better next-day chili when you reheat it again. Thick chili will become tomorrow’s dry chili.

Green Chili pic1

Green Chili pic7

 

Green Chile Chili with Beans and Pork

Season ground pork with salt and black pepper, also add 1 teaspoon sherry wine and 1 teaspoon cornstarch, mix well. Pan fry in a big pot with hot oil until meat turned brown a little, break up large pieces, about 5 to 8 minutes. Add chili mix and green chiles, stir and cook 1 to 2 minutes until fragrant.

Green Chili pic3

Add onion, garlic, bell pepper, salt and black pepper, continue to cook a few minutes, then add beans. Also add tomato sauce, tomato paste, brown sugar, tomatoes and green chilies, mix well and cook 5 minutes. Add chicken broth and water, bring to a boil, skim off foams and fat on top. Cover the pot, cook 1 to 1 1/2 hours on medium low heat until thicken and flavors are well blended, stir as needed. Serve chili with biscuits or crackers as you like, but it tastes really good on its own.

Tips:  This is not a really thick chili, make sure you have plenty of liquid left when done. It will be just right tomorrow.

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Print recipe:

Green Chile Chili with Beans and Pork

  • Servings: 6 to 8 | Recipe by Leslie at Soups Ahoy
  • Print

Green Chili pic5 print

Ingredients and Instructions

1 large green bell pepper, 2 onions, 6 cloves garlic, diced
2 cans each: black beans, garbanzos beans, drained, rinsed (15 oz can)
1 can (15 oz) tomato sauce, 1 can (6 oz) tomato paste   (I use Hunt’s.)
1 can (4 oz) chopped green chiles   (I use OldElPaso.)
1 can (10 oz) original diced tomatoes and green chilies   (I use RO*TEL.)
2 tablespoons dark brown sugar, lightly packed
3 tablespoons chili mix   (online or farmer’s market)
1 1/2 lb ground pork, 90% lean   (I like pork. Okay to use beef or turkey.)
1 carton (32 oz) low sodium chicken broth
4 to 6 cups water as needed

Season ground pork with salt and black pepper, also add 1 teaspoon sherry wine and 1 teaspoon cornstarch, mix well. Pan fry in a 6-quart soup pot with hot oil until meat turned brown a little, break up large pieces, about 5 to 8 minutes. Add chili mix and green chiles, stir and cook 3 to 5 minutes until fragrant.

Add onion, garlic, bell pepper, salt and black pepper, continue to cook a few minutes, then add beans. Also add tomato sauce, tomato paste, brown sugar, tomatoes and green chilies, mix well and cook 5 minutes. Add chicken broth and water, bring to a boil, skim off foams and fat on top. Cover the pot, cook 1 to 1 1/2 hours on medium low heat until thicken and flavors are well blended, stir as needed. Serve chili with crackers if you like, but it tastes really good on its own. Freezer friendly, we love it.

Tips:  This is not a really thick chili, make sure you have plenty of liquid left when done. It makes better next-day chili when you reheat it again. Thick chili will become tomorrow’s dry chili, not good.


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https://soupsahoy.wordpress.com/2016/01/07/green-chile-chili-with-beans-and-pork/

 

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