Black Beans Beef-Pork Chili


1 lb pork shoulder meat, cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 cup onion, chopped
5 tablespoons vegetable oil
2 cans (19 oz/540 mL) plum tomatoes with juice, chopped
2 teaspoons crushed dried chilies
1 teaspoon garlic, minced
2 cups canned or cooked black beans, dried
1/4 teaspoon dried oregano
1 tablespoon fresh parsley leaves, chopped
1 tablespoon cornstarch
2 tablespoons tomato paste
1 teaspoon paprika
3/4 cup cold water
salt and ground black pepper to taste


  • In a medium size plastic bag mix salt and flour. Add pork cubes, shake the bag until meat is fully coated. Remove from bag, tap lightly to remove excess flour. Repeat with beef cubes and set aside.
  •  In a large Dutch oven or heavy pot heat 2 tablespoons of oil and cook pork, turning often, until well-browned. Remove with slotted spoon. Add remaining 2 tablespoons of vegetable  oil to the pot and cook beef until well-browned. Remove with slotted spoon. 
  • Reduce heat to medium, add 1 tablespoon vegetable oil, chopped onion and sauté until onion is soft, about 4 to 5 minutes.
  • Stir in crushed chilies and garlic and sauté 2 minutes longer. 
  • Stir in browned meat and tomatoes. Bring to boil, reduce heat to low, cover and simmer for about 1 hour.
  • Add dried black beans. Mix tomato paste, oregano, 2 tablespoons whisky and 1/4 cup cold water and add to hot mixture.
  • In a small bowl mix together cornstarch, 1/2 cup cold water and parsley leaves. Stir in chili mixture, cover and simmer for 20 minutes longer. Adjust seasoning and serve.
Makes 6 to 8 servings.

Real Cooking

Did You Know?
In boiling meat two principles must be considered, the softening of the fibre and preserving of the juices.

If the meat alone is to be used it should be placed in sufficient boiling water to completely cover, and kept at boiling point (212° F.) for at least ten minutes, so as to harden the albumen and prevent the escape of the juices. The temperature should then be allowed to fall to simmering point (175° F.).

If the water is kept boiling it will render the meat tough and dry. If the juice is to be extracted and the broth used, the meat should be placed in cold water; if bones are added they should be cut or broken into small pieces in order that the gelatin may be dissolved. If the water is heated gradually the soluble materials are more easily dissolved. The albumen will rise as a scum to the top, but should not be skimmed off, as it contains the most nutriment and will settle to the bottom as sediment.