Three Little Pigs Chili is one of my favorite “get rid of the leftovers” recipes!
- 1/2 pound of ground pork
- 2 yellow bell peppers, 1/2-inch dice
- 1 lg yellow onion, 1/2-inch dice
- 4 cloves garlic, minced
- 4 lg beefsteak tomatoes, peeled & crushed (see video)
- Olive oil
- salt and ground black pepper to taste
- 1/2 pound leftover pulled pork
- 1/2 pound leftover roast pork loin*, cubed
- 4 cups chicken stock
- 1 cup black beans, dry
1 cup kidney beans, dry
*Boneless picnic ribs, pork chops, pork steaks, whatever you got!
Homemade chili seasoning
- 1/4 cup all-purpose flour
- 4 teaspoons New Mexico chili powder
- 2 teaspoons ancho chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried parsley
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
Home Chef Note: Buying your beans dry, and soaking them overnight is not only a huge money-saver, but it’s much, much healthier (canned beans can have up to 20x the sodium of dried), and your final bean is firm and delicious, not a bowl of mush that tastes like the can. It’s really a simple swap: for each can called for, soak 1/2 cup of dry beans in 2 cups of water for 8-10 hours, or overnight.
In a bowl, stir together seasoning ingredients. Store in an airtight container.
Blanch and crush your tomatoes (see video)
Saute onions, garlic, bell pepper, and a little sea salt, in 1 Tbs of olive oil over medium-low heat, until softened. Scoop of the solids and set aside.
Raise the heat to medium and, in the same pan (un-wiped), brown the ground pork, with a little more sea-salt, breaking it up until crumbled into 1/2 inch chunks.
Add the onion-pepper mixture back into the pan, add chili seasoning, and stir to combine. After 1-2 minutes of stirring (it’ll get thick), add tomatoes and stir to combine, then stir in the chicken stock, beans, and remaining meats.
Bring to a boil, reduce heat to low, and simmer, stirring occasionally, 60-90 minutes. Taste, and adjust salt, and ground black pepper to taste.
Remove from heat, and allow to cool 1 hour, then serve.