Category: Chili

1 lb Black Beans

1 1/2 lb Boneless lean pork -- cubed

5 Garlic Cloves -- minced

1 tbsp Paprika

2 tsp Cumin -- ground

1 can Tomatoes -- chopped 28 oz

2 tbsp Red Wine Vinegar

1/3 cup Parsley or Coriander --

Chop

Black Pepper -- freshly

Ground

2 tbsp Olive Oil

2 Onions, large -- chopped

4 tsp Chili Powder -- (or more)

2 tsp Oregano -- dried

1/2 tsp Chili Pepper Flakes

2 cup Chicken Stock

3 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 1/2 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 1/2 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. From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1



Recipe By :



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip