Spicy Pork And Black Bean Chili

Recipe Ingredients

1 lb	454g / 16oz	Black beans
1 1/2 lbs	681g / 24oz	Boneless lean pork - cubed
5		Garlic cloves - minced
1 tablespoon	15ml	Paprika
2 teaspoons	10ml	Cumin - ground
1		Tomatoes - chopped 28 oz
2 tablespoons	30ml	Red wine vinegar
1/3 cup	78ml	Parsley or coriander - chop
		Black pepper - freshly ground
2 tablespoons	30ml	Olive oil
2		Onions - large, chopped
4 teaspoons	20ml	Chili powder - (or more)
2 teaspoons	10ml	Oregano - dried
1/2 teaspoon	2.5ml	Chili pepper flakes
2 cups	474ml	Chicken stock
3		Green peppers - diced
		Salt

Recipe Instructions

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.

Source:
Edwin Webb

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