8 cups (2 L)
* PLUS Cooking time: 65 minutes
lean ground pork or
, or 500 g of each
green or red
, chopped (about 1 cup)
, drained and rinsed
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)
Our Cuban-inspired chili is slightly sweet, not searingly hot – thanks to raisins and cinnamon.