How to make it

  • In a large Dutch oven, heat the oil over medium high heat. Add the pork and brown on all sides, about 15 minutes.
  • In a small bowl combine the cumin, paprika, salt, chili powder, cilantro and garlic. Sprinkle over the pork, turning to coat the whole piece.
  • Add the beef broth and the bay leaf and bring to a boil, then reduce the heat to low and cover.
  • Cook the pork for 2 1/2 hours, turning twice. Make sure there is about 1-inch of liquid in the pan at all times. If it evaporates, replace it with water.
  • -------------------------------------------------------------------------------
  • With 2 forks, shred the pork; it should fall apart very easily.
  • Add the bell peppers, onion, carrots, celery and the canned tomatoes.
  • Raise the heat to medium, cover and cook for 30 minutes.
  • Add both beans and cook for 10 more minutes.
  • Adjust the seasoning with additional salt if desired.
  • Remove and discard the bay leaf.
  • Serve in individual bowls with sour cream and garnish with the cilantro sprigs.
  • -------------------------------------------------------------------------
  • (The chili can be made up to 3 days in advance and kept in the refrigerator.)

Reviews & Comments 4

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  • shandy 9 years ago
    WoW! A great looking recipe! Thank you so much for sharing =D
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  • starcooks 9 years ago
    I have to try this one - looks great
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  • 22566 10 years ago
    Won't be long before Chili and cornbread around here.

    Thank-you for the recipe.
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    " It was excellent "
    minitindel ate it and said...
    ok binky this sounds wonderful one bowl please !!!!!
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