Title: Spicy Pork and Black Bean Chili
Categories: Bean Chili
Yield: 8 Servings
| 1 | lb | Black Beans |
| 1 1/2 | lb | Boneless lean pork, cubed |
| 5 | | Garlic Cloves, minced |
| 1 | tb | Paprika |
| 2 | ts | Cumin, ground |
| 1 | cn | Tomatoes, chopped 28 oz |
| 2 | tb | Red Wine Vinegar |
| 1/3 | c | Parsley or Coriander, chop |
| | | Black Pepper, freshly ground |
| 2 | tb | Olive Oil |
| 2 | | Onions, large, chopped |
| 4 | ts | Chili Powder, (or more) |
| 2 | ts | Oregano, dried |
| 1/2 | ts | Chili Pepper Flakes |
| 2 | c | Chicken Stock |
| 3 | | Green Peppers, diced |
| | | Salt |
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 1 1/2 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 1/2 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 1.1
Courtesy of Shareware RECIPE CLIPPER 1.1