Food & Drink

Havana moon chili

Havana moon chili

2 tablespoons vegetable oil

1/2 cups chopped onion

3 garlic cloves, minced

1 pound ground pork

1 pound ground chuck

1 1/2 cups beef broth

1 (15 ounce) can diced tomatoes

2 tablespoons balsamic vinegar

1/3 cup raisins

2 tablespoons chili powder

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/4 cup pimiento-stuffed green olives, halved

2 cups cooked black beans

2 cups cooked white rice

Serves 6.

Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Add the beef broth and tomatoes. Stir in the vinegar, raisins, spices and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and the black beans at end of cooking time. Serve topped with a bit of rice.

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