Havana Chili
Source of Recipe
Molly
List of Ingredients
2 tablespoons vegetable oil
1/2 cup chopped onion
3 cloves garlic -- minced
1 pound ground pork
1 pound ground chuck
1 14.5oz can beef broth
1 28oz can whole peeled tomatoes -- drained
2 tablespoons balsamic vinegar
1/3 cup raisins
2 tablespoons chili powder
1 teaspoon 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 almonds
2 cups cooked black beans
2 cups cooked white rice
Recipe
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 excess fat.
Add 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 heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more.
Add 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.
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