Pork and Black Bean Chili Recipe with Cornbread

pork and Black Bean Chili is a hearty dish that warms both the heart and the soul. This robust chili combines tender pork with protein-packed black beans, creating a meal that is both satisfying and nutritious. The blend of spices adds depth, and the dish is perfect for feeding a crowd or enjoying as leftovers throughout the week.

The addition of cornbread makes this recipe an ultimate comfort food experience. The sweet, buttery cornbread is the perfect accompaniment to the spicy and savory chili, soaking up all the delicious flavors. Serve it at your next gathering, and watch as friends and family dive into the deliciousness, making it a memorable meal.

This Pork and Black Bean Chili Recipe with Cornbread is not just a meal; it’s an experience. Whether you’re preparing for a cozy family dinner or a lively game day gathering, this dish brings people together. With easy-to-follow instructions, you’ll have a hearty feast ready in no time, making it an ideal recipe for any occasion.

Ingredient List

For the Pork and Black Bean Chili:
– 1 pound pork shoulder, diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 bell pepper, diced (any color)
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 2 tablespoons chili powder
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
– Optional toppings: shredded cheese, sour cream, cilantro

For the Cornbread:
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1/4 cup sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1/4 cup vegetable oil
– 1 large egg

Instructions to Make the Recipe

1. Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced pork shoulder and cook until browned on all sides, about 5-7 minutes. Remove the pork and set aside.

2. In the same pot, add the chopped onion and bell pepper. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.

3. Return the browned pork to the pot. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well to coat the pork and vegetables with the spices.

4. Add the diced tomatoes and chicken broth to the pot, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30-40 minutes, stirring occasionally, until the pork is tender.

5. After the pork is tender, stir in the black beans and cook for an additional 10 minutes. Adjust seasoning if necessary.

6. While the chili simmers, preheat the oven to 400°F (200°C) for the cornbread. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

7. In another bowl, whisk together the milk, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

8. Pour the cornbread batter into a greased 8-inch square baking dish or cast-iron skillet. Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

9. Once the cornbread is baked, remove it from the oven and let it cool slightly. Serve the Pork and Black Bean Chili hot, with cornbread on the side. Top the chili with shredded cheese, sour cream, and cilantro if desired. Enjoy your delicious meal!