A very hearty and simple to make chili. If the pork is tough add more chicken broth and let it simmer a while, but if it's a nice tender cut of pork it's yummy right away.
Pork & Black Bean Chili
1/4 cup olive or veggie oil
2 med coarsely ground chopped yellow onions
5 cloves garlic, chopped or minced
2.5 pounds boneless pork butt, cubed to 1/2"
1/3 cup chili powder
1 1/2 Tbsp ground cumin
1 1/2 Tbsp dried oregano
1/4 - 1/2 tsp cayenne pepper
1 tsp salt
14 oz. canned chopped tomatoes
2-3 cups chicken broth
2 15 oz cans black beans
Heat 2 Tbsp oil; add onion and garlic and saute until tender (about 20 minutes). Heat remaining oil in Dutch oven. Add pork and cook, stirring occasionally, about 15 minutes until it's no longer pink. Add chili powder through salt to pork and cook for 2 minutes. Add onions, tomatoes and chicken broth. Bring to boil, reduce heat and simmer uncovered up to 1.5 hours. Drain black beans, rinse and drain again. Add to pork and simmer 10 minutes.