Chunky Pork, Butternut Squash and Black Bean Chili
A memorable dinner thrives on simple, time-honored techniques that let us prepare Chunky Pork, Butternut Squash and Black Bean Chili with patience, focusing on the therapeutic pleasure of chopping and cooking in a cozy home environment, which preserves our hosting energy for sharing stories and the art of slow Southern hospitality. Allowing the dish to simmer gently allows the volatile aromatic oils from the ingredients to emulsify, concentrating the glutamates into a glossy, rich reduction. The result is a premium yet effortless centerpiece that stands as a quiet luxury addition to a generous table of eight guests, fostering warm conversation and shared delight.
Chunky Pork, BuBernut Squash and Black Bean Chili Sugary, soft squash meets fiery spices in this simple twist on chili. Make the chili in the morning and serve it at your leisure at the Sunday potluck midday meal. You can use leftover Sunday Best Grilled Pork Tenderloin to shortcut the dish even more. Don't be afraid to substitute with chunks of beef or chicken in order to create your own favorite chili dish.
Chunky Pork, Butternut Squash and Black Bean Chili
Ingredients
- 2 (1-pound) pork tenderloins, cut into ½-inch chunks
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 tablespoon olive oil
- 1 medium butternut squash, peeled and diced into ½-inch chunks, about 2 cups
- 1 (15.5-ounce) can black beans, drained
- 1 (28-ounce) can crushed tomatoes
- 1 (12-ounce) bottle chili sauce
- 2 tablespoons chili powder (or more if you like)
- ½ small chipotle chili in adobo sauce, seeded and minced, about 1 teaspoon
- 1 cinnamon stick
- Fresh chopped cilantro
- Grated sharp cheddar cheese
- Fresh avocado, diced
- Sour cream
Instructions
- Season the pork with salt and pepper. Heat the olive oil in a pot over medium high heat. Add the pork and brown on all sides, about 5 to 8 minutes. Use a slotted spoon to remove the pork cubes and place into the bowl of a slow cooker. Skip this step if you are using leftover grilled pork.
- Simply cube the leftover meat and place it into the slow cooker. Place the squash into the cooker. Pour in the black beans, tomatoes and chili sauce. Stir in the chili powder and chipotle chili. Bury the cinnamon stick. Set the slow cooker on high for 4 hours or on the low setting for 8 hours. Taste and adjust seasonings.
- Ladle the chili into bowls and garnish with fresh cilantro, grated cheese, diced avocado and sour cream.
Use this recipe as a guideline to make your own favorite chili with whatever you have on hand and whatever left overs you might have cooked. Use roasted chicken breast with navy beans and roasted peppers, or barbecued beef with red kidney beans and grilled onions. Share your chili creations with fellow chili lovers at Jorj.com!
World's Best Cooking Tools A slow cooker is absolutely essential in this fast paced world. My favorite features a removable insert for easy cleaning, as well as multiple temperature controls and timers. The idea behind this ultimate cooking tool is, after all, the ability to turn it on, and safely be somewhere else for half the day. An ideal slow cooker allows for no less than 6 quarts of deliciousness. I hope you use your slow cooker as much as I use mine!
The Heart of the Table
As the rich, warm scent of sizzling meats and savory fats and the colors of this chunky pork, butternut squash and black bean chili fill the room, it becomes the warm focal point. Preparing this heartfelt, savory recipe invites guests to slow down and enjoy the meal together.
The Art of the Host
- a pre-seasoned double-burner cast-iron grill pan with high ridges
- a set of organic, hand-glazed stoneware soup bowls in a soft sage green
- a hand-carved, long-handled cherrywood stirring spoon
- a large, hand-thrown ceramic serving platter with an organic rim
- a heavy-gauge, polished stainless steel ladle with an ergonomic handle
Neighborly Grace
- THE PRESENTATION: Serve the steaming hot soup family-style in a large, hand-thrown ceramic soup tureen placed in the center of the table, resting on a thick trivet of reclaimed barn wood to protect the surface. Set out deep, pre-warmed stoneware soup bowls and large soup spoons for the guests. Drape a rumpled French linen runner under the tureen, flanked by a basket of warm, crusty bread. This cozy setup invites guests to ladle the hot soup themselves, filling the room with comforting aromas.
- THE POUR: To complement the natural sweetness and rich fat of the Chunky Pork, Butternut Squash and Black Bean Chili, we recommend a velvety Pinot Noir from the Oregon hills or a dry Alsatian Riesling. The pairing exhibits bright red cherry, clove, and balancing acidity that enhance the savory meat without overpowering it. Serve the Pinot Noir at 55°F in a wide-bowled Burgundy glass, or the Riesling at 48°F in a stemmed white wine glass. For a non-alcoholic alternative, offer a sparkling apple-pear cider infused with fresh sage and a dash of lemon juice, served at 42°F in a stemless wine glass. The crisp orchard sweetness and warm herbal complexity harmonize beautifully with the pork.
- THE VIBE: Set the mood by dimming the dining room lights to a warm, candlelit glow, letting the flickering flames from beeswax tapers cast soft shadows across the table. In the background, curate a playlist featuring the acoustic warmth of Norah Jones, the nostalgic piano melodies of Vince Guaraldi, and the soft jazz rhythms of Stan Getz, kept at a volume that encourages intimate conversations and gentle laughter. The physical atmosphere is enriched by the scent of cinnamon-honey steam and the natural woodsy aroma of the fireplace. With a party of eight snugly gathered around the table, the space feels like a sanctuary of comfort and welcoming grace.