| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meat | 8 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | Onions; finely chopped | |
| 6 | Cloves garlic; minced | |
| 4 | lb | Pork; cut into cubes |
| 1/3 | c | Chili powder |
| 1 | tb | Plus |
| 1 | ts | Ground cumin |
| 1 | tb | Plus |
| 1 | ts | Oregano |
| 1 | ts | Ground cinnamon |
| 1 | tb | Sugar |
| 1/2 | ts | Cayenne pepper |
| 1 | cn | (14.5-oz) whole tomatoes |
| 4 1/2 | c | Chicken broth |
| 1 1/2 | Squares unsweetened chocolate (chopped) | |
| 2 | cn | (16.5-oz) black beans; rinsed and drained |
| 2 | Corn tortillas; torn into bite-size pieces |
INSTRUCTIONS
In a large, wide, non-aluminum saucepan, cook onions and garlic in a little oil, covered over low heat,until onions are soft. Remove to a bowl. Add the pork to a little oil. Cook over moderate heat until no longer pink. Pour off drippings. Stir in cooked onions, chili powder, cumin, oregano, cinnamon, sugar, and cayenne pepper. Cook, stirring for 5 minutes. Break up tomatoes and add them with juice, broth, and chocolate. Bring to a boil, lower heat and simmer, uncovering, stirring occasionally, for 1 hour 30 minutes. Add beans and simmer 30 minutes longer or until chili has thickened. Stir in tortillas. Simmer until they have dissolved into sauce, about 10 minutes. Notes: This chili has a very unique taste. My family of "Chili connoisseurs" loves it. This recipe comes from a holiday brochure published for SuperFresh supermarkets. Amy Smalley <as5x@galen.med.virginia.edu> rec.food.recipes CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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