Spicy pork and black bean chili
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Black Beans |
| 1½ | pounds | Boneless lean pork, cubed |
| 5 | eaches | Garlic Cloves, minced |
| 1 | tablespoon | Paprika |
| 2 | teaspoons | Cumin, ground |
| 1 | can | Tomatoes, chopped 28 oz |
| 2 | tablespoons | Red Wine Vinegar |
| ⅓ | cup | Parsley or Coriander, chop |
| 1 | x | Black Pepper, freshly ground |
| 2 | tablespoons | Olive Oil |
| 2 | eaches | Onions, large, chopped |
| 4 | teaspoons | Chili Powder, (or more) |
| 2 | teaspoons | Oregano, dried |
| ½ | teaspoon | Chili Pepper Flakes |
| 2 | cups | Chicken Stock |
| 3 | eaches | Green Peppers, diced |
| 1 | x | Salt |
Directions
In a large pot, cover beans with water and bring to boil; cook for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a boil, reduce heat and let simmer for about 1½ hours or until beans are tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides. Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes. Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar. Bring to boil, let simmer, partly covered, for 1 ½ hours or until meat is tender. Add beans and peppers; season with salt and pepper. Cover and cook 15 minutes more or until peppers are tender. Add chopped parsley or chopped coriander. From The Gazette, 92/01/08. Posted by James Lor.
Courtesy of Shareware RECIPE CLIPPER 1⅒ Courtesy of Shareware RECIPE CLIPPER 1⅒