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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 15 |
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This tempting chili is big on flavor and really very simple to prepare. Sometimes on a Sunday, I'll get a good start on itup to where it's time to add the beans. Then the next day, I'll take it out of the fridge and finish it off in just a few minutes. Violadinner is quickly served! Natercia Yailaian Somerville, Massachusetts Ingredients:
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 |
Directions:
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. Yield: 15 servings.
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