| 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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