Spicy Pork and Black Bean Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 lb black beans |
1 1/2 lbs boneless lean pork, cubed |
5 cloves garlic, minced |
1 tablespoon paprika |
2 teaspoons cumin, ground |
1 can tomato, chopped 28 oz |
2 tablespoons red wine vinegar |
1/3 cup parsley or 1/3 cup coriander, chop |
to taste black pepper, freshly ground |
2 tablespoons olive oil |
2 large onions, chopped |
4 teaspoons chili powder, or more |
2 teaspoons oregano, dried |
1/2 teaspoon chili pepper flakes |
2 cups chicken stock |
3 green peppers, diced |
to taste salt |
Directions:
1. In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
2. Cover and remove from heat. Let stand 1 hour.
3. Drain liquid and cover with 8 cups of cold water.
4. Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
5. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
6. Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
7. 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.
8. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
9. Add beans and peppers; season with salt and pepper.
10. Cover and cook 15 minutes more or until peppers are tender.
11. Add chopped parsley or chopped coriander.
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