Havana chili

3

PREP TIME

8 min

Makes

8 cups (2 L)

* PLUS Cooking time: 65 minutes

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 339,
  • Protein
  • 26 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 18 g,
  • Fibre
  • 6 g,
  • Sodium
  • 671 mg.

Our Cuban-inspired chili is slightly sweet, not searingly hot – thanks to raisins and cinnamon.