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California Pork Chili
Makes 4 Servings.
Ingredients
1
- pound
dried kidney beans, soaked overnight, drained
1
- pound pork tenderloin, cut into 1" cubes
1
- tablespoon butter
3
- tablespoons olive oil
4
- cloves garlic, sliced
3
- yellow onions, peeled and chopped
1
- teaspoon whole cumin seeds
2
- jalapeno peppers, seeded and chopped
2
- tablespoons chili powder
2
- cups water
4
- tomatoes, chopped
1
- green bell pepper, seeded and chopped
1
- red bell pepper, seeded and chopped
1
- tablespoon Worcestershire sauce
1
- cup red wine
1/2
- teaspoon salt
Directions
- In a large
stockpot, cook beans as direction on package indicates.
- Brown pork in
frying pan with a olive oil. Remove to stock pot.
- In pan, sauté
garlic, onions, cumin seeds, jalapeno, green and red peppers until the
onions are translucent or clear.
- To the cooked bean
pot, add sautéed items, water, Worcestershire sauce, red wine and salt.
Picnicking &
Tailgate
You can make the chili a day or two ahead of time.
Heat (on stove or in microwave) and pour into a thermos.
When you get to your picnic and tailgate party, it is nice and hot.
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