Havana Moon Chili

  1. Heat the vegetable oil in a Dutch oven.
  2. Stir in the onion and garlic and cook until soft.
  3. Add the pork and beef, and cook until browned.
  4. Drain off the excess fat.
  5. Add the beef broth and tomatoes, squashing each tomato by hand before adding it.
  6. Stir in the vinegar, raisins, spices, and salt.
  7. Bring to a boil; reduce the heat and cook 30 minutes, partially covered.
  8. Uncover and cook for 30 minutes more.
  9. Add the olives and almonds and cook an additional 5 minutes.
  10. To serve, place a mound of beans and a mound of rice in each bowl.
  11. Ladle the chili on top.

vegetable oil, onion, garlic, ground pork, ground chuck, beef broth, tomatoes, balsamic vinegar, raisins, chili powder, ground cinnamon, ground cumin, ground allspice, ground cloves, salt, pimiento, slivered blanched almonds, black beans, white rice

Taken from www.epicurious.com/recipes/food/views/havana-moon-chili-100551 (may not work)

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