Creamy Pork and Pinto Bean Chili
Tender pork and creamy pinto beans give this chili plenty of hearty flavor. Our masa powder makes it rich and thick, and adding sour cream is a satisfying spin on a Texas favorite. Serve it with warm tortillas or cornbread.
Ingredients
- 8 tablespoons vegetable oil, divided
- 2 pounds pork tenderloin, cut into 1-inch pieces
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large onion, minced (about 1 1/2 cups)
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 1 1/2 tablespoons minced garlic
- 2 cups low-sodium chicken broth
- 1 (14.5-ounce) can crushed or diced tomatoes
- 1 Carroll Shelby’s Original Texas Chili Seasoning
- 1 (15-ounce) can pinto beans
- 1/2 cup sour cream
- Toppings: Grated cheddar cheese and sliced green onions
Directions
- Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Brown the pork in batches, adding oil as needed and seasoning each batch with 1/4 teaspoon salt and a few grinds of pepper. Cook 3 minutes on each side, until browned; remove to a platter.
- If needed, add 2 tablespoons of oil to the pot. Add the onion, bell pepper, garlic and 1 teaspoon of salt and cook, stirring and scraping up any browned bits, for about 5 minutes, until softened. Stir in the broth, tomatoes, and the contents of the chili spice and cayenne packets, to taste. Add the browned pork back to the pot, cover and bring to a boil.
- Lower heat and simmer, stirring occasionally, for 45 minutes. Remove the cover and continue simmering, stirring occasionally, for 15 more minutes, until the pork is tender and the chili is slightly thick. Add the contents of the masa packet if thicker chili is desired, according to box directions. Add the pinto beans to the pot and continue to simmer until the beans are warmed through, another 10 to 15 minutes. Stir in the sour cream and cook 5 minutes longer.
- Ladle into bowls and top with grated cheese and green onions.