Pork and Bean chili

By á-47

Ingredients

• 1 can (21 oz) pinto beans with jalapenos in red chile sauce (Bush's Texas Ranchero Grillin' Beans)
• 2 Tbsp. flour
• 2 lb. boneless pork butt, cut into 1 1/2" cubes
• 1 1/2 tea. cumin
• 1 tea. garlic powder
• 1/2 tea. salt
• 1 Tbsp. oil
• 1 green pepper, chopped
• 1 rib celery, cut into 1/4" thick slices
• 1 can (14.5 oz) diced tomatoes with chilies
• 1 Tbsp. chopped fresh cilantro
• Sour cream, optional
• Rice, optional

Preparation

Step 1

Drain beans, reserving liquid and beans separately. In bowl, whisk flour into reserved bean liquid. In large bowl, toss pork with cumin, garlic powder and salt.

In a large pot, heat oil over medium-high heat. Add pork; cook, stirring, until browned, 5-6 minutes. Add green pepper, onion and celery; cook, stirring, until softened, 5 minutes. Add tomatoes with their juice and reserved bean liquid mixture. Bring to a boil. Reduce heat to low. Cover, cook 1 1/2 hours.

Uncover chili; increase heat to medium-low. Cook, until meat is tender, 1 to 1-1/2 hours, adding reserved beans during last 15 minutes.

Sprinkle with cilantro. If desired, serve with sour cream and rice.