Spicy Pork & Black Bean Chili

Directions

1. Start with the beans: Rinse them well under cold water to remove any debris. In a large pot, add the beans and cover with about 4 inches of water. Bring to a boil over high heat, cook for 2 minutes, then cover and remove from the stove. Let them soak for 1 hour. This quick-soak method softens them up without an overnight wait.
2. After soaking, drain the beans and return them to the pot with 8 cups of fresh cold water. Bring to a boil, then reduce to a simmer. Cook for about 1½ hours, or until tender but not mushy. Stir occasionally and add water if needed to keep them covered. Drain, reserving a cup of the cooking liquid if you want to thin the chili later, and set aside.
3. While the beans simmer, heat the olive oil in a large Dutch oven or saucepan over high heat. Add the pork cubes in batches to avoid crowding (this ensures even browning). Sear on all sides until golden, about 5-7 minutes total. Remove the pork and set it aside. In the same pan, lower the heat to medium and add the chopped onions and minced garlic. Cook until softened and fragrant, about 5 minutes, stirring to scrape up those flavorful browned bits from the pork.
4. Sprinkle in the chili powder, paprika, oregano, cumin, and red pepper flakes. Stir constantly for 1 minute to toast the spices and release their oils, but watch closely to avoid burning.
5. Return the browned pork to the pan. Pour in the diced tomatoes with their juice, chicken broth, and red wine vinegar. Bring everything to a boil, then reduce to a low simmer. Cover partially and cook for 1½ hours, or until the pork is fork-tender. Stir occasionally.
6. Stir in the cooked beans and chopped green bell peppers. Season with salt and black pepper to taste. Cover and simmer for another 15 minutes, until the peppers are tender-crisp.
7. Finish by stirring in the chopped parsley (or cilantro). Taste and adjust seasoning if needed. Serve hot, maybe with a dollop of sour cream or shredded cheese on top.