Southern Gold Pork & Bean Chili
Ingredients
Pine & Pepper Spices
- 2 Tbsp. Vegetable oil
- 2½ lbs. Cubed pork stew meat
- 2 Green bell peppers, diced
- 2 Yellow bell peppers, diced
- 2 Red bell peppers, diced
- 2 small Onions, diced
- 6 stalks Celery, chopped
- 4 Carrots, chopped
- 8 cloves Garlic, chopped
- 4 Organic Vegetable Bouillon Cubes*
- 8 cups Water*
- ½ cup Tomato paste
- 4 (15 oz.) cans Black beans, rinsed and drained
- to taste Salt & pepper
Directions
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1
Heat the oil in a large pot over medium-high heat. Add the pork and brown thoroughly on all sides, about 10 min., then transfer to a bowl with a slotted spoon.
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2
Add the diced peppers, onions, celery, and carrots to the pot and lower the heat to medium. Cook for 8 to 10 min., stirring often, until the vegetables soften. Stir in the chopped garlic and cook for another minute.
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3
Crumble in the bouillon cubes, pour in the water, and stir to dissolve.*
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4
Stir in the Southern Gold Barbecue Sauce, Ground Cumin, New Mexican Chile Powder, and tomato paste, then return the pork (with its juices) to the pot.
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5
Bring to a simmer, then lower the heat and cook gently, partially covered, for about 1½ hours, stirring now and then, until the pork is fork-tender.
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6
Stir in the drained black beans and simmer for another 15 to 20 min., until the chili has thickened. Season with salt and pepper to taste.
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7
Ladle over an over-easy egg or pile onto savory waffles, and top with sour cream, shredded cheese, and fresh chopped parsley. Serves 12 to 16.
*Substitute 8 cups of vegetable stock for the bouillon cubes and water if you'd like.
