Pork, Beans & Beer Chili

By lianbl88

Cumin, chipotle chile and oregano infuse this pork and pinto bean chili with lots of flavor.

Ingredients

• 1 1/2 tablespoons canola oil, divided
• 1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch cubes
• Salt & freshly ground pepper, to taste
• 1 large onion, diced
• 2 bell peppers, red, yellow or green, coarsely chopped
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon minced chipotles in adobo sauce, or 2 fresh jalapeño peppers, seeded and minced
• 1 1/2 teaspoons dried oregano
• 1 12-ounce bottle beer, preferably Mexican
• 2 15-ounce cans pinto beans, rinsed
• 1 14-ounce can plum tomatoes, juice reserved, tomatoes, chopped
• 2 tablespoons lime juice
• Chopped scallion greens, or fresh cilantro for garnish

Details

Servings 6
Preparation time 45mins
Cooking time 75mins
Adapted from eatingwell.com

Preparation

Step 1

Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Season pork with salt and pepper and add half of it to the pot. Cook, stirring occasionally, until browned on all sides, 4 to 6 minutes. Transfer the meat to a plate lined with paper towels; repeat with another 1 1/2 teaspoons of the oil and the remaining meat.

Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil; heat until hot. Add onion and bell peppers; cook, stirring, until the vegetables begin to soften, about 5 minutes. Add tomato paste, garlic, cumin, chipotle (or jalapeños), and oregano. Cook the mixture, stirring, until fragrant, about 2 minutes. Slowly stir in beer, scraping up any bits from the bottom of the pan. Simmer for 2 minutes.

Stir in beans, tomatoes and their liquid, and the reserved pork; bring to a simmer. Reduce the heat to low, cover and simmer, stirring occasionally, until the pork is tender and the sauce has thickened slightly, about 30 - 40 minutes. Add lime juice and season with salt and pepper. Garnish with scallion greens or cilantro and serve.