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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Chili
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pound black beans
1 ½ pounds Boneless lean pork — cubed
5 each garlic Cloves — minced
1 tablespoon Paprika
2 teaspoons cumin — ground
1 can Tomatoes — chopped 28 ounce
2 tablespoons Red Wine Vinegar
⅓ cup Parsley or Coriander — chop
Black Pepper — freshly ground
2 tablespoons Olive Oil
2 each Onions, large — chopped
4 teaspoons chili powder — (or more)
2 teaspoons Oregano — dried
½ teaspoon Chili Pepper Flakes
2 cups Chicken Stock
3 each Green Peppers — diced
Salt
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 1 ½ 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.