Melody
11-12-2005, 02:59 PM
Chunky Fall Chili
4 cloves of garlic chopped or 1 tbsp of jarred minced garlic
2 onions
1 each green or yellow bell pepper
vegetable oil
2 tbsp of chili powder
1 tbsp ground cumin
2 tsps dried oregano leaves
1/2 tsp each of salt and cayenne pepper
1 can (28oz) of diced tomatoes
1 pork tenderloin
1 can (19oz) red or black kidney beans
1. mince garlic, coarsely chop onions, core and seed peppers, then coarsely chop them. slice pork lenthwise then cut into bitesize pieces. lightly coat a large frypan with oil and set over medium heat. add garlic, onions and peppers. sprinkle with the chili powder, cumin, oregano, salt and cayenne pepper. stir occasionally until onions start to soften then add the pork and stir fry until golden brown on the outside, about 5 mins.
2.transfer contents to a large saucepan, scraping up the brown bits from bottom of pan to add flavous, then add the tomatoes. bring to a boil, then reduce heat to medium-low, cover and simmer, stirring occasionally for 20 mins.
3.then drain and rinse the beans, and stir into the chili
4.cover and continue cooking until beans are warmed through, about 5 mins.
(you can transfer to a crock pot in step 2 and leave it simmer for longer, also this is the recipe you had at the cottage which is much spicier than what we had last week--I doubled the recipe except for the spices last wk)
4 cloves of garlic chopped or 1 tbsp of jarred minced garlic
2 onions
1 each green or yellow bell pepper
vegetable oil
2 tbsp of chili powder
1 tbsp ground cumin
2 tsps dried oregano leaves
1/2 tsp each of salt and cayenne pepper
1 can (28oz) of diced tomatoes
1 pork tenderloin
1 can (19oz) red or black kidney beans
1. mince garlic, coarsely chop onions, core and seed peppers, then coarsely chop them. slice pork lenthwise then cut into bitesize pieces. lightly coat a large frypan with oil and set over medium heat. add garlic, onions and peppers. sprinkle with the chili powder, cumin, oregano, salt and cayenne pepper. stir occasionally until onions start to soften then add the pork and stir fry until golden brown on the outside, about 5 mins.
2.transfer contents to a large saucepan, scraping up the brown bits from bottom of pan to add flavous, then add the tomatoes. bring to a boil, then reduce heat to medium-low, cover and simmer, stirring occasionally for 20 mins.
3.then drain and rinse the beans, and stir into the chili
4.cover and continue cooking until beans are warmed through, about 5 mins.
(you can transfer to a crock pot in step 2 and leave it simmer for longer, also this is the recipe you had at the cottage which is much spicier than what we had last week--I doubled the recipe except for the spices last wk)