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

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