Originally posted on 03/11/2012:

Usually I make a pork and black bean chili, but use the same spices. This one was different, I just used one eggplant instead of the pork.

Cut up your eggplant or pork and brown, drain the grease if it's pork.

Add spices to taste.

Here's what I use (in general):

3 butterfly pork chops cut in inch cubes browned and drained, or the same for eggplant
1/2 chopped onion
1 can diced tomatoes, or chop up a whole tomato
1/2 cup red bell pepper chopped
1/2 cup green bell pepper chopped
2 1/2 (15 oz cans) black beans I use Bush's Black Bean Fiesta (2 cans is too little, 3 cans is too much)
1 16oz. of your favorite salsa
1/2 cup chicken broth
1 teaspoon Cumin
1 tablespoon Onion Powder
2 tablespoon Oregano
2 tablespoon Chili Powder
1 tablespoon olive oil
1 tablespoon cayenne pepper
1 tablespoon garlic (I use minced)
1/2 can tomato paste or one whole small can
1 cup diced celery
3/4 bottle Guiness beer
1-2 bay leaves

cook on low 8 hours, stirring occasionally.