Today, we received our first snow of the season. While it’s cold and blustery outside, Jon and I were warm and toasty inside thanks to his adaptation of Havana Moon Chili from epicurious.com. Don’t let the ingredients scare you away, this chili is a keeper.
2 tablespoons vegetable oil
1/2 cup chopped onion
3 garlic cloves, minced
1 pound ground pork
1 pound ground chuck
one 14 1/2-ounce can beef broth
one 28-ounce can whole peeled tomatoes, drained
2 tablespoons balsamic vinegar
1/3 cup raisins
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup pimiento-stuffed green olives, halved
1/4 cup slivered blanched almonds
2 cups cooked black beans
2 cups cooked white rice
Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat.
Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes.
To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.
Jon used golden raisins in place of “regular” raisins, and diced chicken, pork and beef in place of ground pork and ground chuck. He reduced the rice to 1 cup, and we mixed the black beans and rice into the mixture while it cooked, instead of pouring it over the beans and rice afterward. We topped ours off with sour cream. Delish.