Ranch Chili

7 comments

Appears in Cook's Country February/March 2005

As good as this recipe could (and should) be, most recipes turn out tough, bland, dried-out pork and soggy overcooked beans. We wanted a spicy, sweet ranch-style chili, brimming with tender pork and creamy beans.

SERVES 4 to 6 (Makes about 2 quarts)

Ranch Chili

WHY THIS RECIPE WORKS

Ranch chili recipes, which should ideally result in chunks of rich pork and stewed beans with Southwestern spices, often come out to a disappointing bowl of tough meat and mushy beans. And the spicing is either as bland as can be or four-al...

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