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Wild-Card Pork and Two-Bean Chili

By Deen Brothers


Difficulty: Easy

Prep time: 20 minutes

Cook time: 5 hours

Servings: 10 to 12 (chili); 5 cups (spiced pork roast)



  • 1 32-ounce carton beef broth
  • 2 cups water
  • 2 15.5-ounce cans pinto beans
  • 2 15.5-ounce cans black beans
  • 2 15-ounce cans tomato sauce
  • 1 14.5-ounce can diced tomatoes
  • 1 10-ounce can diced tomatoes and green chiles
  • 1 onion
  • 5 cups shredded Spiced Pork Roast recipe follows
  • 1 tablespoon ancho chile powder
  • 1/2 teaspoon salt
  • 1 5-pound bone-in Boston butt roast
  • 1 32-ounce carton beef broth
  • 3 cloves garlic
  • 2 bay leaves
  • 1 tablespoon ancho chile powder
  • 1/2 teaspoon chipotle chile pepper



In a large Dutch oven, combine broth, water, beans, tomato sauce, diced tomatoes, diced tomatoes and green chiles, and chopped onion. Bring to a boil over medium-high heat. Add shredded pork; return to a boil, reduce heat, and simmer for 1 hour. Add chile powder and salt; simmer for 30 minutes.

Spiced Pork Roast

Preheat oven to 300F

In a medium Dutch oven, place roast. Add broth, garlic, bay leaves, chile powder, and pepper. Cover and bake for 3.5 hours or until pork is very tender. Let stand until cool enough to handle. Shred pork, discarding fat and bone.