maleficent

I will offend most Texans with my chili because I love the beans in it... DOn't call it chili, call it delicious and we won't have a problem

Pork and Black Bean Chili
(This is great in a crock pot - and has made it to more superbowl parties than I can recall)
2 cans black beans, rinsed (1 lb dried, if you want to fuss)
2 lbs boneless lean pork, cubed (I usually will use a pork tenderloin)
5 -8 cloves garlic, minced
1 tablespoon paprika
2 teaspoons cumin, ground
1 can tomato, chopped 28 oz (Cooks Magazine did a taste test, and Hunts won - that's the brand that I prefer)
2 tablespoons Balsamic vinegar
1/3 cilantro, chopped (or italian flat leaf parsley)
lots of black pepper, freshly ground
2 tablespoons olive oil
2 large onions, chopped
4 teaspoons chili powder, or more
2 teaspoons oregano, dried
1 teaspoon chili pepper flakes
2 cups chicken stock
2 red peppers, diced (this adds a sweetness that's fantastic)
1 green pepper, diced

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. (I will try to shred the pork a little bit with two forks)
Add beans and peppers; season with salt and pepper.
Cover and cook 15 minutes more or until peppers are tender.
Add chopped cilantro.

Chicken and Blackbean Chili
2 teaspoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 pound fresh ground chicken
3 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground sage
1 (14.5-ounce) can ready-cut tomatoes, undrained
2 (15-ounce) cans black beans, drained
1/4 teaspoon ground black pepper
Heat oil in skillet or wide saucepan over medium-high heat. Add onion; sauté until soft, about 5 minutes. Add garlic; sauté 2 more minutes.
Add ground chicken and mix well, breaking up lumps. Cook until no longer pink, about 8 minutes.
Add chili powder, cumin and sage; mix well. Add tomatoes with juices; mix well and reduce heat to a simmer. Add black beans, stir and simmer, covered, for 20 minutes.
Season with salt and pepper. Garnish with cheddar cheese or blue cheese, sour cream and green onions, if desired.

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