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Bat's in the Belfry Chili




Source of Recipe


Chef Jacque Hamilton, Olympic Training Center


List of Ingredients




2 lbs diced pork
3 tbs oil
1 cup each chopped onions and red or green pepper
2 cloves fresh garlic, minced
1 1/2 tbsp chili powder
1 tsp cumin
1 tsb salt
4 cups water
1 can (28 oz) crushed tomatoes
1 16oz can pinto beans, rinsed
1 16oz can red kidney beans, rinsed
1 can (15 oz) solid-packed pumpkin
2 fresh corn on the cob roasted or 1 1/2 cups frozen corn
2/3 cup uncooked bulgur wheat
3 oz roasted green chilies

Garnish:
Sliced scallions
Bat shaped sopapillas


Recipe



Heat oil in 4-5 quart saucepan. Cook pork until lightly browned. Add onions and cook until clear. Add garlic, chili powder and cumin; stir and mix well. Add remaining ingredients. Bring to boil, reduce heat and simmer, uncovered, 30-35 minutes until bulgar is thickened.

Prepare standard sopapilla dough, roll and cut with a bat-shaped cookie cutter. Deep-fry until golden brown.

To serve: Ladle chili into bowls; sprinkle with scallions and top each with a bat.

Note: this recipe can be made without pork for a vegetarian choice.