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
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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