 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
|
Not too spicy-nice change from the usual chili. Ingredients:
2 tablespoons oil |
1 onion, chopped |
3 chopped garlic cloves |
1 lb ground beef |
1 lb ground pork |
1 (14 ounce) can beef broth |
2 (14 1/2 ounce) cans chopped tomatoes |
2 (16 ounce) cans black beans, drained |
2 tablespoons balsamic vinegar |
1/3 cup raisins |
2 tablespoons chili powder |
1 teaspoon cinnamon |
1 teaspoon cumin |
1/2 teaspoon allspice |
1/4 teaspoon clove |
salt |
1/4 cup green olives, halved |
1/4 cup slivered almonds |
cooked white rice |
Directions:
1. Heat oil in dutch oven, stir in onions and garlic, cook until softened.
2. Add meats, cook until brown, breaking up lumps; drain fat.
3. Add black beans, broth, tomatoes and spices, bring to boil.
4. Reduce heat and simmer 30 minutes, partially covered.
5. Uncover and cook 30 minutes.
6. Add olives and almonds and cook 5 minutes.
7. Serve over rice.
|
|