Recipe information
Yield
Serves 4 to 6
Ingredients
2 tablespoons vegetable oil
1/2 cup chopped onion
3 garlic cloves, minced
1 pound ground pork
1 pound ground chuck
one 14 1/2-ounce can beef broth
one 28-ounce can whole peeled tomatoes, drained
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
1/4 cup slivered blanched almonds
2 cups cooked black beans
2 cups cooked white rice
Preparation
Step 1
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. Drain off the excess fat.
Step 2
Add the beef broth and tomatoes, squashing each tomato by hand before adding it. 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 almonds and cook an additional 5 minutes.
Step 3
To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.
Chili Nation by Jane and Michael Stern
Broadway Books
