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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This dish is like a mix between Picadillo and a Black bean Chili. It's a wonderful winter dish, tasty as heck and very filling. Ingredients:
2 tablespoons vegetable oil |
1/2 cup chopped onion |
3 garlic cloves, minced |
1 lb ground pork |
1 lb ground chuck |
1 (14 1/2 ounce) can beef broth |
1 (28 ounce) can whole canned tomatoes, drained |
2 tablespoons balsamic vinegar |
1/3 cup raisins |
2 tablespoons chili powder |
3 tablespoons brown sugar |
1 teaspoon ground cinnamon |
1 teaspoon ground cumin |
1/2 teaspoon ground allspice |
1/4 teaspoon ground cloves |
1/2 tablespoon salt |
1/4 cup pimento stuffed olive, halved |
1/4 cup blanched slivered almond |
2 cups cooked black beans |
2 cups cooked white rice |
Directions:
1. Heat the vegetable oil in a Dutch oven or large pot; dump in the onion and garlic and cook until soft.
2. Add the pork and beef, and cook until browned then drain off the excess fat.
3. Add the beef broth and tomatoes, squashing each tomato by hand before adding it.
4. Stir in the vinegar, raisins, spices, sugar and salt and bring to a boil; reduce the heat and cook 30 minutes, partially covered.
5. Uncover and cook for 30 minutes more then add the olives and almonds and cook an additional 5 minutes.
6. To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.
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