Bold Bean And Pork Chili

• 1 boneless pork shoulder butt roast (4 to 5 pounds), trimmed and cut into 3/4-inch cubes
• 3 tablespoons olive oil
• 2 large onions, chopped
• 8 garlic cloves, minced
• 4 cans (14-1/2 ounces each) chicken broth
• 1 can (28 ounces) crushed tomatoes
• 1/2 to 2/3 cup chili powder
• 3 tablespoons dried oregano
• 2 to 3 tablespoons ground cumin
• 4-1/2 teaspoons salt
• 2 teaspoons cayenne pepper
• 4 cans (15 ounces each) black beans, rinsed and drained
• Minced fresh cilantro, optional

1. In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times.
2. Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.

pork shoulder butt roast, olive oil, onions, garlic, chicken broth, tomatoes, chili powder, oregano, ground cumin, salt, cayenne pepper, black beans, fresh cilantro

Taken from www.tasteofhome.com/recipes/bold-bean-and-pork-chili/ (may not work)