Spicy Pork & Black Bean Chili with Sage & White Cheddar Recipe for Dinner
This hearty dinner recipe combines the earthy flavors of black beans, ground pork, and fresh sage, with a subtle kick of heat and richness from chili powder and white cheddar cheese. The optional addition of beer enhances the flavors, making this chili a warm and comforting meal ideal for family dinners or cozy gatherings.
Equipment
- Large pot or Dutch oven
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large white onion diced
- 1 poblano chile or red bell pepper diced
- 1 pound ground pork or substitute turkey
- 2 teaspoons kosher salt plus more as needed
- 1 teaspoon freshly ground black pepper plus more to taste
- 2 teaspoons dried oregano
- 1 tablespoon minced fresh sage
- 1 tablespoon chili powder plus more as needed
- 2 garlic cloves minced
- 1 28-ounce can diced tomatoes
- 3 cups cooked black beans or 2 15-ounce cans, rinsed and drained
- ¾ cup lager beer Negra Modelo suggested
- Grated white cheddar cheese or sour cream for serving (optional)
- Lime wedges for serving
Optional Variations:
- Extra Spicy: Add 1 to 2 minced jalapeños with the onion.
- Vegetarian Alternative: Substitute plant-based ground meat for ground pork and use vegetable broth instead of beer.
- Kid-Friendly: Omit chili powder and use sweet bell peppers instead of poblano chile.
Instructions
- Cook the Vegetables and Meat: Heat the olive oil in a large pot over medium-high heat. Add the diced onion and poblano (or bell pepper) and cook, stirring occasionally, until the vegetables are soft and just starting to brown, about 7 minutes. Crumble in the ground pork and cook, stirring frequently, until fully browned, approximately 7 minutes more.
- Season and Sauté: Sprinkle in the salt, pepper, oregano, sage, chili powder, and minced garlic. Stir everything together and cook for about a minute, allowing the spices to become fragrant.
- Add Main Ingredients: Pour in the diced tomatoes (with their liquid), black beans, and beer. Stir well to combine all the ingredients. Increase the heat to bring the mixture to a boil.
- Simmer the Chili: Lower the heat to medium-low and let the chili simmer uncovered for 30 to 40 minutes, stirring occasionally, until the mixture thickens slightly. Taste the chili and adjust the salt and pepper if necessary.
- Serve and Garnish: Scoop the chili into bowls and, if desired, top with grated white cheddar cheese or a dollop of sour cream. Serve with lime wedges on the side for a fresh, citrusy touch.
Notes
- Pair with Skillet Brown-Butter Cornbread or Coconut Rice for a complete meal.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
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