5 Bean Chili

  1. 1 can kidney beans
    1 can calanelly white beans
    1 can black beans
    1 can pinto beans
    1 can fava beans
    2 cans low sodium beef or chicken broth
    2 lbs. pork roast shoulder
    1 large can diced tomatoes, drained
    8-12 tomatillos (green tomatoes/kiwi blend)
    1 lg. onion - chopped, medium
  2. 1 tablespoon garlic
    1 tablespoon fresh oregano - if using dry add more
    ½ cup tightly packed cilantro - chopped, medium
    6 green chilies - 2 small cans whole chilies chopped coarsely
    2 tablespoons cumin
    1 tablespoon coriander
    1 tablespoon paprika
    ½ teaspoon cyan/red pepper (or to taste)
    pinch of sugar
  1. Cook pork roast in shallow pan of water for 2½ hours at 250°F.
  2. Cut roast into 1 inch cubes. Poor drippings in bowl, skim and set aside - add to chili if additional liquid is needed.
  3. Combine all ingredients in large crock-pot or slow cooker. Simmer until flavors blend
  4. Makes 4 to 6 quarts
  5. Recipe contributed by Tory

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases