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Wind Chill Chaser Chili




Source of Recipe


SIGNATURE ROOM RESTAURANT, Executive Chef Michael Pivoney, Chicago


List of Ingredients




½ cup canola oil
2 lbs. ground pork
2 lbs. ground beef
2 yellow onions, small diced
4 cloves garlic, chopped
1 Habanero pepper, minced
1 Tbsp. cumin
1 tsp. crushed red pepper
1 tsp. curry powder
1 10-oz. can diced tomatoes
4 cups cooked black beans
1 stalk lemon grass
1 Tbsp. mint
1 Tbsp. basil
1 Tbsp. cilantro thin sliced, without bruising

Recipe



Heat oil in large sauce pan until very hot. Add ground meats and quickly brown (without burning). Drain excess fat. Add onions, garlic and Habanero pepper. Cook over medium high heat for approximately 5 minutes - until onions are translucent.

Add cumin, crushed red pepper and curry powder and stir while heating to loosen mixture - approximately 4 to 5 minutes.

Add tomatoes, black beans and lemon grass. Cook for 1 ½ hours covered on medium heat.

Before serving, add mint, basil and cilantro to keep fresh.