Tuesday, June 28, 2011

Three Bean Pork Chili

1/2 lb pork loin, chopped into bite sizes
1/2 lb ground/minced sirloin steak
1/2 cup* red kidney beans
1/2 cup* pinto beans
1/2 cup* black beans
2 cups fresh sweet corn
2 15 ounce cans tomato sauce
12 ounces tomato paste
2 large cloves garlic, chopped
1 large garlic, peeled (whole)
1 large white onion, chopped
4 cups* vegetable stock
4 tablespoons chili powder 
3 tablespoons cumin powder
1 tablespoon mustard
Salt and black pepper

Rinse and sort beans in a large pot. Add 3 cups vegetable stock, 1 large garlic clove, peeled (whole) and half the onion. Season with salt and black pepper. Bring to a rolling boil on medium to high heat. Lower temperature. Simmer gently for 2 hours or until bean is soft and cooked.  Drain and keep warm.

In a large pot on medium to high heat. Drizzle extra olive oil to coat the bottom. Fry onions until soft. Add garlic and toss quickly to soften. Do not burn. Add meat, stirring occasionally for 10 minutes or until just cooked. Drain meat and return to the pot. Add the rest of the ingredients.  Mix well to combine and lower the temperature. Simmer gently for one hour, stirring occasionally (Add more vegetable stock if the chili is too dry).

*Double the bean mixture if you want the vegetarian option. Add 2 extra cups of vegetable stock when cooking the beans.

Enjoy hot with your favorite corn bread or muffins.

No comments:

Trending Now