I was going to a potluck and I needed something to take. I decided a nice pot of chili would be good. I wanted to make it with rough cut beef and went to the supermarket to get some. I noticed that the pork was half the price of the beef. Why not build a chili around pork and save some money? I couldn’t think of a good reason. Welcome to Pork Chili.
I cut the pork into a 1/4 inch dice. I wanted some more chew than grinding it would give. I chopped the onion and celery to a 1/4 inch dice.
I sauteed the pork in batches until it had a golden colour. If you brown the pork in a batch larger than will remain in one layer in the pan, it will give off a lot of liquid and won’t brown.
I sauteed the onion and celery until it was getting soft and getting just a bit of colour.
I added the rest of the ingredients except the beans. I brought it to a boil and reduced the heat to a simmer. I covered the pan and simmered for 1 hour stirring occasionally.
I added the rinsed beans. You can use any beans you like, kidney, pinto, etc. I used a can of mixed beans for a variety of colour and shapes. Make sure you drain and rinse them as the liquid has salt and there is enough salt in the rest of the ingredients.
I simmered uncovered for 20 minutes stirring occasionally.
I really liked this. I changed up the herbs I normally use and the rosemary went well with the pork. I went a little lighter on the chili powder to let the pork taste come through. It has a nice fresh taste with just a mild touch of heat in the finish.
The Old Fat Guy
- 1.2 kg (3 pounds) pork, 1/4 inch dice
- 25 ml (2 tablespoons) oil
- 1 onion, 1/4 inch dice
- 3 stalks celery, 1/4 inch dice
- 398 ml (14 ounces) tomato sauce
- 1592 ml (56 ounces) canned diced tomatoes with juices
- 25 ml (2 tablespoons) chili powder
- 2 ml (1/4 teaspoon) dried chili flakes
- 3 ml (1/2 teaspoon) dried thyme
- 5 ml (1 teaspoon) dried rosemary
- 125 ml (1/2 cup) soy sauce
- 2 beef bouillon cube
- 540 ml (18 ounces) canned kidney, pinto, white or other beans of your choice, drained and rinsed
- Put half the oil in a large saucepan, Dutch oven or deep fry pan and heat over medium high heat.
- Brown the pork in batches small enough to cover the bottom of the pan in one layer for 8 to 10 minutes a batch. The meat should have a nice golden colour. Set the meat aside.
- Put the remaining oil in the pan. Sauté the onions and celery until soft and getting a little colour, 5 to 6 minutes.
- Add the rest of the ingredients, except the beans.
- Bring to a boil and reduce heat to simmer. Cover and simmer for one hour.
- Add the beans and simmer, uncovered, for twenty minutes or until you like the thickness of the chili.