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Black Bean & Pork Chili

1/8 cup - Olive or vegetable oil, divided
1 - Onion, medium yellow, peeled and coarsely chopped
2-3 cloves - Garlic, peeled and finely chopped
1-1/4 lbs - Boneless pork butt, cut into 1/2-inch cubes
3T - Chili powder
3/4 T - Ground cumin
3/4 T - Dried oregano
1/8 to 1/4 tsp - Cayenne pepper, or to taste
½ tsp - Salt
1 small can - Plum tomatoes, chopped, with their juice
1-½ cups - Chicken broth
1 can (15 oz) - Black beans, low sodium
Heat 2 tablespoons oil in a large skillet over medium heat. Add the onions and garlic and cook, partially covered, until tender, about 20 minutes.
Heat the remaining 2 tablespoons oil in a large, heavy casserole or Dutch oven over medium-high heat. Add the pork and cook, stirring occasionally, until the meat has lost its pink color, about 15 minutes.

Stir in the chili powder, cumin, oregano, cayenne and salt; cook, stirring, for about 2 minutes. Add the onions and garlic, tomatoes and chicken broth. Bring the chili to a boil, stirring occasionally, then reduce the heat to low and simmer until the pork is tender, about 1-1/2 hours.

Drain the beans, rinse and drain well again. Stir the beans into the chili and simmer 10 minutes. Taste and adjust the seasonings if necessary.

Kathy found this on the Internet...not sure if she made any changes to it but it is supposedly very good in this form here.

Serves around 6-8




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