Chili Soup with Ground Pork and Black Beans

by Nancy

This flavorful chili soup is made in a roaster pan with simple ingredients, cooked in the oven, and is delicious any time of the year.

Chili Soup with Beans in Bowl

Chili smells so good when it’s cooking and tastes even better when it’s time to eat.

Each spoonful of this comfort food just hits the spot no matter what time of year it is.

In this chili soup recipe, the consistency is thinner than that of traditional chili.

But the flavor is every bit as rich and spicy.

About this Recipe

This chili soup is made with ground pork, canned black beans, various spices and masa flour.

It’s made in an oval roaster pan (graniteware), cooked in the oven and can be topped with cheese, onions, sour cream or the toppings of your choice.

Ingredients

Ground Meat – The ground pork is first cooked and browned in a skillet before it’s added to the chili pan.

And if preferred, ground beef or ground turkey can be used instead of ground pork.

Canned Black Beans – This chili soup is made with canned black beans which go right into the chili pan…liquid and all (no need to drain or rinse these beans).

Spices – The spices in this recipe include 2 types of chili powder, ground cumin, onion powder, granulated garlic, cayenne pepper, salt and ground black pepper.

I’m always amazed at how each spice has it’s own flavor but when the various spices are cooked together, the soup takes on a delicious unique flavor of its own.

Masa Flour – The masa flour in this recipe adds a rich and subtle corn flavor, and also thickens the soup broth.

It’s generally located on the baking aisle and, or the International food section in the grocery store.

I’ve also seen it in the Farmer’s-type markets sold in bulk by the pound.

A smaller sized package of masa flour, or purchasing it in bulk by the pound may be the best option if it’s available.

Roasting Pan

This chili soup is cooked in a covered oval roaster pan.

It’s a traditional roaster pan (graniteware) that’s been around for years (either a black or blue color with white specks).

The size I used is a 13-inch oval roaster pan which is a smaller size than the larger one that a turkey is cooked in.

Cooking

The cooking time for this chili soup is 1-1/2 hours in the oven which allows all of the flavors to develop, and soak into the ground pork.

Serving Options

This chili soup recipe serves 4 and is best when served warm right out of the oven.

It can be topped with shredded cheddar cheese, shredded Monterey Jack cheese, chopped green onions or toppings of your choice.

Let’s check out the ingredients.

Soup – Ground pork, canned black beans, red chili powder, dark chili powder, ground cumin, onion powder, granulated garlic, cayenne pepper, salt, pepper, water and…

…masa flour

Toppings – shredded cheddar cheese, shredded Monterey Jack cheese and chopped green onions

Roaster Pan – 13-inch Covered Oval Roaster (13″ L x 8″ W x 5″ H) (Granite Ware)

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat the oven to 375 degrees F.

Beans and Broth

To the roaster pan, add the black beans (including the liquid in the can).

TIP – No need to drain the liquid out of the canned black beans.

Next, add red chili powder…

…dark chili powder…

…ground cumin…

…onion powder…

…granulated garlic…

…cayenne pepper…

…salt…

…ground black pepper…

…masa flour…

…and…

…water (2 cups).

Stir together…

…and set aside.

Ground Pork

Cooking the Ground Pork:

Heat a large skillet on medium heat and…

…carefully add the ground pork to the pan.

Using a heat-proof spatula…

…break apart the meat…

…into…

…evenly sized crumbles.

Add ground black pepper.

With the heat-proof spatula (or a large spoon), stir the pepper into the meat.

Browning the Ground Pork:

Continue to stir the ground pork as it cooks.

When it starts to brown, turn off the heat and move the skillet to an unused burner for just a moment.

Remove Excess Grease from the Cooked Meat:

Line a large plate with 2 paper towels.

Using a large spoon, carefully transfer the cooked meat onto the paper towel-lined plate.

If needed, use another paper towel to dab excess grease off the top of the ground pork.

For the Soup

Transfer the cooked ground pork into the roaster pan with the beans and broth.

Stir together.

Water:

To the soup, add water (1-1/2 cups).

TIP – Depending on the lean-to-fat ratio of the ground pork, more water may be needed if the consistency of the soup is too thick.

Stir together.

Cook:

Cover the roaster pan with a lid and cook in a preheated oven (at 375 degrees F.) until the soup broth has a smooth texture (about 1-1/2 hours).

Prepare for Serving:

When the soup is done cooking, remove the lid and stir together.

TIP – If the soup is too thick, stir in more water…just a little at a time until reaching the desired consistency.

TIP – Carefully do a taste test and add more salt if needed (be careful because the soup will be hot).

Salt really brings out the delicious flavor of this soup so make sure to add enough.

Serve

Serve warm…

Toppings

…top with shredded cheddar cheese…

…shredded Monterey Jack cheese…

…and chopped green onions.

Serve this soup by its delicious self or…

…add a side salad, tortilla chips and, or cornbread for a wonderful meal.

Thank you so much for stopping by CCC!

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