Pork and Beans Chili Recipe

An Oven-Baked Chili Joining Hot Peppers with Classic Baked Beans

© Norman Kolpas

Nov 10, 2009

Have happy memories of old-fashioned Boston baked beans, but love the spice of Southwest cooking? This baked bean recipe satisfies both cravings, combining the elements of classic pork and beans with two different kinds of hot chili peppers.

Look for the ingredients in any well-stocked supermarket. Be sure to allow enough time for the beans to bake thoroughly: 3 to 4 hours, making the recipe perfect for a Sunday supper during the holidays or for a Sunday football viewing party. Feel free to double or triple the quantities.

Pork and Beans Chili

Serves 6 to 8

Ingredients:

• 1 pound dried navy beans
• 8 dried Anaheim (long red) chilies
• 3 tablespoons vegetable oil
• 1 pound lean pork loin, cut into strips 2 inches long by 1/2 inch wide
• 2 medium yellow onions, finely chopped
• 2 medium garlic cloves, finely chopped
• 1 fresh jalapeño chili, stemmed, seeded, and finely chopped
• 1/4 pound thick-cut fatty smoked bacon, cut into 1/2-inch pieces
• 6 tablespoons molasses
• 1/4 cup dark brown sugar
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Directions:

1. Sort through the beans to remove any stones, debris, or misshapen specimens. Rinse the beans with cold water, then transfer to a large saucepan and add cold water to cover by 1 inch. Bring to a boil over high heat, boil briskly for 5 minutes, and then drain. Return to the pan, cover with cold water again, bring to a boil over high heat, and then reduce the heat and simmer briskly for 1 hour. Drain the beans, reserving the cooking liquid.
2. While the beans are simmering, preheat the oven to 400°F. Wipe the dried chilies clean with a kitchen towel and spread on a baking sheet. Roast in the oven just until their color darkens and their aroma is noticeable, 3 to 5 minutes, watching carefully to prevent burning. Leave uncovered at room temperature until cool enough to handle, then pull off the stems, split open the chilies, and remove and discard their seeds.
3. Put the chilies in a blender or a food processor fitted with the stainless-steel blade. Add 1/2 cup of the reserved bean liquid and process until pureed. Set aside.
4. Preheat the oven to 300°F.
5. In a large skillet, heat the oil over medium-high heat. Working in batches if necessary to prevent overcrowding, saute the pork loin strips until evenly browned, 5 to 7 minutes.
6. Remove the pork loin from the skillet, reduce the heat to medium, and add the onions, garlic, and jalapeño. Sauté until the onions are translucent, 2 to 3 minutes.
7. In a casserole dish with a lid, stir together the drained beans, pork loin, pureed chilies, onion mixture, salt pork, molasses, brown sugar, tomato paste, cumin, mustard, salt, and pepper; stir in enough reserved bean liquid to cover the beans completely. Cover the casserole and bake until the beans are very tender, 3 to 4 hours, adding more reserved bean liquid as necessary to keep the beans covered.

Serve the baked bean chili with crusty bread and a side salad for a complete, satisfying meal. Or offer it as an accompaniment to grilled or broiled sausages. (Looking for more delicious chili ideas? Check out Chicken Breast White Bean Chili, Lamb and Black Bean Chili, or Steak Chili!)

Bacon adds smoky, meaty flavor to the chili.

Jalapeño chili adds a touch of fire.

Molasses adds a flavor of Boston baked beans.

Pork loin turns the baked beans into a main dish.

Print Article

View All Articles

How to subscribe to feeds