JACKSONVILLE SUPERBOWL CHILI RECIPE #2
Source of Recipe
the web
List of Ingredients
2 pounds ground pork
1 medium onion, diced
1 green bell pepper, diced
4 cloves garlic, chopped
3 pounds chopped barbecued pork (purchased or homemade)
5 tablespoons chili powder
2 teaspoons cumin
1 teaspoon Adobo seasoning
2 (10-ounce) cans Mexican-style tomatoes and green chilies
2 (15-ounce) cans tomato sauce
2 cups mustard-based barbecue sauce
2 cups beef broth
Juice and pulp of 2 oranges
2 (15-ounce) cans black-eyed peas
6 cups water
1/8 cup chopped green onion
1/8 cup chopped parsley
1/8 cup chopped cilantro
Salt to taste
Garnish: Dollop of Ranch dip and fried okra Recipe
Combine ground pork, onions, bell pepper and garlic in a large, heavy
pot. Brown pork over high heat, stirring constantly. Drain off any
resulting fat.
Add chopped pork, chili powder, cumin and Adobo. Stir to combine and
let stand for 5 minutes.
Add tomatoes and green chilies, tomato sauce, barbecue sauce, broth,
orange juice and pulp, black-eyed peas and water and bring to a boil
over high heat. Reduce heat to medium and cook, stirring often, for 1
hour. Add green onion, parsley, cilantro and salt to taste and cook
for an additional 30 minutes or until chili reaches thickness desired.
Serve in bowls or soup mugs with a dollop of Ranch dip and a few
slices of fried okra on top.
Yield: 12 to 14 servings.
Source: Belinda Hulin.
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