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Firehouse Chili

Source of Recipe


Ann Lovejoy






List of Ingredients



• 1 Tbsp virgin olive oil
  
• 6 cloves garlic, chopped
  
• 1 white or yellow onion, chopped
  
• 3 to 5 jalapeno or any hot chilies, seeded and chopped
  
• 1-1/2 lbs. lean pork, in 1-inch cubes
  
• 1/2 tsp salt
  
• 1 tsp cinnamon
  
• 1 tsp cumin
  
• 1 to 3 tsp hot chili powder
  
• Two 15-ounce cans cooked pinto beans, drained and rinsed
  
• Two 15-ounce cans diced tomatoes, with sauce
  
• 1/2 cup cider vinegar
  
• 1 bunch cilantro, stemmed
  
• 1 cup sour cream
  
• 4 green onions, sliced
  
• 1 lime, cut in quarters
  






Instructions



1. Heat oil in a large saucepan over medium-high heat. Add garlic, onion and chilies and cook, stirring several times, until onion is soft, 5 to 6 minutes.
   
   
2. Add pork, 1/2 teaspoon each of salt, cinnamon and cumin, and 1 teaspoon chili powder. Stir to coat pork, reduce heat to medium and cook, stirring frequently, until pork is done, 15 to 20 minutes.
   
   
3. Add beans, tomatoes and 1/4 cup vinegar and heat through, 6 to 8 minutes. Adjust seasoning, including vinegar, to taste. Serve at once, garnished with cilantro, sour cream, green onions and a squeeze of lime.
   
   Serves 4 to 6