Pork and Bean Chili With Pork

In labeling a can of Van Camp’s, the moniker “Pork and Beans” is something of a misnomer.  Please understand, the mushy white beans in a Karen Carpenter-thin tomato sauce really hit the spot during a cookout or ballpark outing.  Today, I was craving real pork and beans, replete with (surprise!) pork.  Two choice, succulent, and tender pounds of tenderloin tips stacked up against 29 ounces of starchy delicious pinto beans.  Thus,  the moniker pork and beans is well informed, as the pork exceeds the beans.  (Kneel before Chili365, Van Camp).

 

The meaty pork and bean chili concept arrives at an opportune time.  All who know track and field athletes recognize the real potential for a potluck food shortage, as runners are merciless eating machines.  Nothing sates a ravenous hunger like giant chunks of pork mingling with pintos in a savor-sweet chili sauce.

 

So goes Day 197…

 

Ingredients:

 

2 lb pork loin tips

¼ C chili powder

2/3 C brown sugar

2/3 C tomato sauce

½ T sriracha sauce

1 t cumin

3 cloves garlic smashed

1 – 29 oz can of pinto beans, drained

 

Directions:

 

  1. Cook pork in a crock-pot set on low for 5 ½ hours.
  2. Take pork out and cut it into chunks. Leave the fat drippings in the crock pot.
  3. To the fat, add the chili powder, brown sugar, tomato sauce, sriracha, cumin and garlic.
  4. Mix well.
  5. Add beans and pork chunks.
  6. Mix well and cook on high for 1 hour.

 

 

 

Pork and Bean Chili With Pork

Pork and Bean Chili With Pork

Tasting Notes:

 

Prior to the track picnic, we had the opportunity to visit an exhibit housing rare collections of nearly everything you could possibly imagine.  Sensory overload was the order of the day.  I did not fail to notice that the museum’s holdings (embarrassingly) lacked a chili display.  Bad on them.

 

If a chili monument were constructed purposed for the edification of the chili-ignorant public, surely the pork and beans chili would have some part of it.  The expanded ITP (picnic goers) commented on its heartiness and quality of flavor.  It seems that especially those males who were present flocked to my offering.  Members of the core ITP (certain members of my family who, for their protection, shall remain nameless) sheepishly admitted that they view potlucks as an opportunity to eat other foods.  That is, foods other than chili.  Bad on them.  They missed a terrifically meaty chili.

 

 

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2 Responses to Pork and Bean Chili With Pork

  1. smf668 says:

    this is making me drool. sounds fabulous! i just moved down south and this seems like something i could make that would suit southern palates!

    • spasture says:

      I agree, this is the sort of fare that would do well south of the Mason-Dixon. As a bonus, it makes terrific leftovers. Thanks for tuning in. Have a fantastic day.

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