Wild-Card Pork and Two-Bean Chili

Pin It

Tweet

 

Our Spiced Roast Pork is the hallmark of our Wild-Card Pork and Two-Bean Chili. But since we tested it several times to get the flavors just right, we found it makes rockin' quesadillas, nachos, and main-dish salads. Nothing goes to waste when we test recipes. - Jamie Deen

Ingredients:

1 (32-ounce) carton beef broth
2 cups water
2 (15.5-ounce) cans pinto beans, drained
2 (15.5-ounce) cans black beans, drained
2 (15-ounce) cans tomato sauce
1 (14.5-ounce) can diced tomatoes
1 (10-ounce) can diced tomatoes and green chiles
1 onion, chopped
5 cups shredded Spiced Pork Roast (recipe follows)
1 tablespoon ancho chile powder
1/2 teaspoon salt

Spiced Pork Roast:
1 (5-pound) bone-in Boston butt roast
1 (32-ounce) carton beef broth
3 cloves garlic, smashed
2 bay leaves
1 tablespoon ancho chile powder
1/2 teaspoon chipotle chile pepper

Instructions:

In a large Dutch oven, combine broth, water, beans, tomato sauce, diced tomatoes, diced tomatoes and green chiles, and chopped onion. Bring to a boil over medium-high heat. Add shredded pork; return to a boil, reduce heat, and simmer for 1 hour. Add chile powder and salt; simmer for 30 minutes.

Spiced Pork Roast:

Preheat oven to 300°

In a medium Dutch oven, place roast. Add broth, garlic, bay leaves, chile powder, and pepper. Cover and bake for 3.5 hours or until pork is very tender. Let stand until cool enough to handle. Shred pork, discarding fat and bone.

Servings: 10 to 12 (chili); 5 cups (spiced pork roast)
Prep Time:
Cook Time: 5 hours
Difficulty: Moderate

from Kathie Lee and Hoda 10/26/10 / Deen Bros. Good Cooking Magazine: Tailgating

Print this Recipe