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Pork, Beef, And Black Bean Chili


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  • 2 tablespoons olive oil
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 pound chuck steak fat trimmed, and cut into 1" cubes
  • 6 garlic cloves minced
  • 2 cups water
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 3 cans tomato paste (6 ounce)
  • 2 teaspoons sugar
  • 3 cups diced fresh tomatoes
  • 3 cups diced onions
  • 3 cups diced red bell peppers
  • 3 cups canned black beans drained, rinsed (from three 15-oz cans)
  • 1 cup chopped fresh cilantro
  • 2 3/4 cups beef broth - (about)
  • Grated cheddar cheese for serving


Servings 8


Step 1

Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown, about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper.

Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.

Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.

This recipe yields 8 to 10 servings.

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