*  Exported from  MasterCook  *
 
                      Spicy Pork and Black Bean Chili
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dish                        Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Black Beans
    1 1/2  pounds        Boneless lean pork -- cubed
    5      each          Garlic Cloves -- minced
    1      tablespoon    Paprika
    2      teaspoons     Cumin -- ground
    1      can           Tomatoes -- chopped 28 oz
    2      tablespoons   Red Wine Vinegar
      1/3  cup           Parsley or Coriander -- chop
                         Black Pepper -- freshly ground
    2      tablespoons   Olive Oil
    2      each          Onions, large -- chopped
    4      teaspoons     Chili Powder -- (or more)
    2      teaspoons     Oregano -- dried
      1/2  teaspoon      Chili Pepper Flakes
    2      cups          Chicken Stock
    3      each          Green Peppers -- diced
                         Salt
 
 In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
Cover and remove from heat.
 Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a
boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown
meat cubes on all sides. Remove from pan and set aside. Add onions and garlic to
pan; cook on medium heat until tender about 5 minutes. Add chili powder, paprika,
oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat
to pan along with tomatoes, including juice, stock and vinegar. Bring to boil,
let simmer, partly covered, for 1 1/2 hours or until meat is tender. Add beans
and peppers; season with salt and pepper. Cover and cook 15 minutes more or until
peppers are tender. Add chopped parsley or chopped coriander.
 
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