Sunday, February 28, 2010

Three Bean Chili

Sometimes, my willingness to cook doesn't extend very far beyond chop and heat...

...beyond running a can opener...

and stirring.

On days like that, I love chili. You will, too.

Three Bean Chili
I don't care for the super spicy, but if you do, add 1/4 teaspoon cayenne pepper and one minced, seeded jalapeno with the onions and peppers. Serves 6
1 lb ground pork
1 yellow onion, chopped
1 yellow pepper, chopped
1 red pepper, chopped
1 t chili powder
1 t cumin
1/2 t paprika
1/4 t salt
1/2 t oregano
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can diced tomatoes

For topping (optional):
plain yogurt or sour cream
fresh diced tomato
green onion

  1. Heat a large pan over medium-high heat, adding the oil. Heat until the oil shimmers then add the pork. Cook 3-4 minutes, until browned. Remove to a bowl.
  2. Add the onions and peppers to the pan, stirring briefly. Add the spices and stir, cooking 5 minutes, until onions are translucent and peppers are softened.
  3. Add the beans, tomatoes, and stock. Stir and cover, cooking for 15 minutes.
  4. Add the browned pork and any accumulated juices back to the pot. Stir and cook an additional five minutes.
  5. Serve with a dollop of sour cream or yogurt, green onion, fresh diced tomatoes, avocado, and a beer. Don't forget the beer.

No comments:

Post a Comment