10
1 kg lean ground pork or ground beef, or 500 g of each
4 garlic cloves, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp cayenne pepper
1 cinnamon stick
1 green or red bell pepper, chopped
1 large onion, chopped (about 1 cup)
540-mL can black beans, drained and rinsed
796-mL can diced tomatoes
2 tbsp red-wine vinegar
1 cup raisins
chopped cilantro, optional
sliced avocado, optional
Lightly coat a large, wide saucepan with vegetable oil and set over medium-high heat. Add meat, garlic and seasonings. Using a fork, stir frequently to break meat up, until no pink remains, 5 to 7 min. Meanwhile, prepare pepper, onion and beans. Once meat is cooked, stir in pepper, onion, beans, tomatoes and red-wine vinegar.
Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 1 hour. Stir in raisins. When raisins are plump, spoon chili into bowls and top with chopped cilantro and slices of avocado. Chili will keep well, covered and refrigerated, up to 4 days, or freeze up to 3 months.
Calories 339, Protein 26g, Carbohydrates 18g, Fat 18g, Fibre 6g, Sodium 671mg.
Our Cuban-inspired chili is slightly sweet, not searingly hot - thanks to raisins and cinnamon.