Shredded Pork Black Bean Chili

My go-to chili recipe! It’s been perfect for this winter and I’m so glad I worked on the recipe this summer. Using pork chops we have on hand in the freezer makes it easy and the meat shreds great. I hope you enjoy it as much as we do!

Shredded Pork Black Bean Chili

  • Olive oil, tablespoon (or so) to sauté vegetables
  • 1 onion, diced
  • 1 bell pepper, diced
  • 3-4 carrots, peeled and diced
  • 3-4 celery ribs and leaves, diced
  • Salt and pepper to taste
  • 2-3 cloves garlic, minced
  • 3 pork chops, cubed
  • 1 can red kidney beans, rinsed
  • 1 can black beans, rinsed
  • 1 can diced tomatoes
  • 2 Cups Cactus Jacks salsa
  • 1 Cup water
  • 1 Tb chicken bouillon base
  • 1 Tsp cumin
  • 2-3 Tsp chili powder, depending on your desired spice level
  • 2 Tsp Italian seasoning

In a large stock pot, sauté onion, celery, carrot and bell pepper (until crisp tender) in olive oil with salt and pepper to taste. Stir in garlic and add pork to brown on all sides over medium high heat. Mix in all remaining ingredients and bring to a boil. Reduce to a simmer, cover with a lid and simmer for 3-3.5 hours. Stir occasionally. Gently fork shred pork before serving. Chili will be rich in color and thick.

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