Spicy Pork And Black Bean Chili

• 1 lb black beans
• 1 1/2 lbs boneless lean pork, cubed
• 5 cloves garlic, minced
• 1 tablespoon paprika
• 2 teaspoons cumin, ground
• 1 can tomatoes, chopped 28 oz
• 2 tablespoons red wine vinegar
• 1/3 cup parsley or 1/3 cup coriander, chop
• to taste black pepper, freshly ground
• 2 tablespoons olive oil
• 2 large onions, chopped
• 4 teaspoons chili powder, or more
• 2 teaspoons oregano, dried
• 1/2 teaspoon chili pepper flakes
• 2 cups chicken stock
• 3 green peppers, diced
• to taste salt

1. In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
2. Cover and remove from heat. Let stand 1 hour.
3. Drain liquid and cover with 8 cups of cold water.
4. Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
5. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
6. Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
7. 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.
8. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
9. Add beans and peppers; season with salt and pepper.
10. Cover and cook 15 minutes more or until peppers are tender.
11. Add chopped parsley or chopped coriander.

black beans, lean pork, garlic, paprika, cumin, tomatoes, red wine vinegar, parsley, black pepper, olive oil, onions, chili powder, oregano, chili pepper, chicken stock, green peppers, salt

Taken from www.food.com/recipe/spicy-pork-and-black-bean-chili-2987 (may not work)