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Black Bean and Pork Chili


Ground pork is used in this spicy delicious chili, but if you’d rather use ground beef, amp up the spices a tad and you’ll have everyone clamoring for refills. Serve in deep bowls and offer grated Cheddar, sour cream, chopped red onions, or chopped green scallions for toppings.


  • 2 medium yellow onions, minced
  • 2 Pounds lean ground pork or 10 percent fat beef
  • 2 Tablespoons vegetable oil (optional if meat has enough of its own fat)
  • 2 Tablespoons chili powder
  • 1/2 Teaspoon cayenne
  • 1 Cup original blend coffee, brewed
  • 1 8-ounce can of green chiles, chopped
  • 4 Cups black beans (if canned, rinse thoroughly)
  • 4 Cups canned beef or vegetable broth
  • 4 Cups water
  • 4 Cups grated Cheddar cheese
  • 2 Cups sour cream or plain yogurt
  • 1 Cup chopped scallions or minced red onion


Brew the coffee.

Mince onions, grate cheese, and chop scallions. Rinse the beans if using canned ones. Drain and chop chiles and set aside. In a fry pan, sauté 2 chopped onions with the meat; only use the oil if the meat is ultra-lean. Otherwise, especially if using pork, the meat will cook very well in its own juices.

Stir in the chili powder, cayenne, brewed coffee, chiles, beans, broth plus the water. Bring to a boil and stir constantly to marry the spices with the other ingredients.

Lower the heat and simmer for an additional 20 minutes to reduce the liquid slightly. Keep hot until ready to serve. When reheating, taste for seasonings and adjust accordingly.