Brown some ground pork in olive oil, mush in some cumin seeds.
Stir in onion, garlic and habanero, or other peppers with flavor
Stir in diced tomatoes, orange juice, can add grated orange rind for more flavor
Add water cook for 10 minutes
Add rinsed black beans and golden raisins.
Simmer 10 more minutes.
Serve hot with chopped fresh cilantro and a ton of chopped fresh mango on top.
something different and healthy.
I'm taking care of my procrastination issues -
Just you wait and see.
People beg me for this recipe every time I make it.
One good size pork shoulder (8lbs +), bone, trim fat and cube into 1inches pieces.
In an iron skillet, heat a few tablespoons of olive oil, season with salt and pepper while heating the oil but before browning the meat. This has a surprisingly good effect on the olive oil and the meat's flavor.
Brown pork about 5 minutes or so and transfer to very large pot. Once all the meat is browned, add one very large onion, (chopped), 3 tablespoons of chili powder, 1 tablespoon of each, dried oregano, dried basil, garlic powder and 1 teaspoon of cumin and ground coriander. Add some cayenne pepper too, start with maybe 1/4 a teaspoon. But be careful how much, it can really heat things up. Stir to coat meat evenly and let simmer for 15 minutes. Add 2 or 3 cans (I think they are 13oz cans) of chopped tomato with Mexican spices and a small can of tomato paste. Add 3 or 4 cups of chicken broth. Cover and bring to a boil, then simmer for an hour and a half, stirring occasionally. Mixture will cook down and thicken a lot. If you think to sauce is too thin, cook it down longer, you can't hurt anything by doing so or you can add another small can of tomato paste.
Use one can each (again about 13 oz), drain well;
pinto beans (I like the one with jalapenos)
red kidney beans
Add beans to meat mixture. If you don't want that many beans, skip the kidney beans. Let simmer for another 1/2 hour or (45 minutes if you are added more tomato paste).
Chop one each green pepper, red pepper, yellow pepper. Add to mixture and cook for another 15 minutes. Add a couple of cups of frozen corn if you can't find yellow peppers or they are too pricey.
3 bean turkey chili:
1 can black beans, rinsed and drained
1 can dark red kidney beans, rinsed and drained
1 can pinto beans - you guessed it, rinsed and drained (OR - use seasoned chili beans UNdrained)
1 can whole kernel sweet corn, drained
4 10oz cans Rotel (I've really been liking the Mexican Rotel with cilantro and lime lately)
1 lb lean ground turkey
Chili powder, to taste
Ground cumin, to taste
Brown and drain the turkey.
Throw all ingredients in a stock pot or into a crock pot. Cook on low
Everyone is running from something. Especially this person I'm chasing.
I'll be honest, I barely know what 8# of meat would look like cut up! I'm not the cook of the family (I do bake. And well.)
I have two stock pots of the 8 qt variety & didn't imagine they'd be quite large enough. I do have a "large" slow cooker, but it might not be big enough, either. I don't have a tamale pot, but that's easily remedied.
And, I need something to make for the upcoming Block Watch potluck, so I think I know what I will try...
Brown 1 lb ground beef or ground turkey. Drain. Add 1 can tomato sauce, 1 can Bush's Chili Magic (this is kidney beans in chili sauce), and 1 packet chili seasoning. Done. Or you can keep adding in whatever else you'd like.
Bear in mind that an 8 lb pork shoulder contains a bone and a bit of fat. Trimmed and cubed it is probably more like 6 lbs of meat. It makes a lot of chili, but don't worry if there are leftovers, it's amazing the next day.
I've done it in a crock pot too (after the browning step).
2 8 oz. Cans Organic Black Beans rinsed and drained well
1 8 oz. Can San-Marzano Tomato Paste
1 Large Jar Mild Chunky Salsa (or medium or hot if you prefer)
2 Tblsp. Oregano
¼ Cup Chili Powder (more or less as preferred)
2 Tblsp. Spanish Paprika
2 Tblsp. Ground Cumin (more or less as preferred)
1 Tblsp. Garlic Powder
2 Tblsp. Worcestershire Sauce
Salt & Black Pepper
Texas Pete Hot Sauce To Taste
In large skillet, heat some olive oil and add ground meat. Using a potato masher, mash & brown the meat until just done with salt and pepper to taste. With a slotted spoon, transfer the cooked meat to your Slow Cooker. Discard all but 3-4 tablespoons of the drippings and return the pan to the stovetop.
To the pan drippings, add your onion and garlic to saute’, stirring constantly, until translucent and the pan is deglazed. Turn down heat to very low and add Chili Powder, Paprika, Garlic Powder, Cumin and additional salt/pepper. Stir vigorously to incorporate all the dry spices into the onions/garlic until it forms a paste and all the spices have toasted.
Add salsa, tomato paste and Worcestershire sauce over the onion mix and stir until the pan is deglazed and simmer until it forms a thick, dark sauce.
Transfer onion/spice/salsa mixture to the meat in the Slow Cooker.
Combine all gently with a wooden spoon. Add drained Black Beans and stir gently to combine all. Add 3 – 4 shakes of Texas Pete….more if you want hotter.
Cook on low for a minimum of six hours – eight hours is better but overnight is better still! Stir maybe once a hour--otherwise leave it be to simmer away.
Yield: serves 12 - 14 Notes: I prefer to serve it with lotsa of corn chips, sour cream and cheddar cheese. It also freezes well!
<>< Sorrow Looks Back. Worry Looks Around. Faith Looks Up! -- "When they try to tell you these are your Golden years, don't believe 'em.... It's rust."
Found this recipe a few years ago and haven't made any other chili since - I love it! And it's DH's favorite too.
6 oz. mild turkey Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 lb. ground sirloin
1 jalapeno pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
¼ teaspoon salt
2 bay leaves
1¼ cups Merlot or other fruity red wine (can substitute beef broth or beer)
2 (28-oz.) cans whole tomatoes, undrained and coarsely chopped
2 (15-oz.) cans kidney beans, drained
½ cup (2 oz.) shredded sharp cheddar cheese
1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, bell pepper, garlic, ground sirloin, and jalapeno pepper to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
2. Add chili powder, brown sugar, cumin, tomato paste, oregano, black pepper, salt, and bay leaves. Cook for 1 minute, stirring constantly. Stir in wine, tomatoes and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
3. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese and a little sour cream.
This is my favorite chili recipe. It's time consuming but sooooo good. I cook a roast in the crock pot and shred it instead of using stew meat. I also use an entire little can of tomato paste for thickness. Everyone I've served it to loves it.