See how I am? I can’t remember to take my girlfriend with a baby to the grocery store, but I ‘m going to give you a chili recipe for your Saturday night crowd to beat the band and make whomever happens to walk in your door tonight and ask for a beer or dinner happier than they have been with just any old chili for a long, long time.Â I know what I said yesterday about not worrying about what other people want to eat, but there are nights when you don’t have time to mess around with your feelings of just needing people to say, “YES!” and “I LOVE THIS.”
This is adapted from Havana Moon.Â I took out the raisins and the almonds, but if you like the idea, add a little handful of each.Â I like the raisins and the nuts, but I feel they get in the way of my chili, so I like to offer them as a garnish instead with sour cream, chives, chopped tomato and cheddar cheese.
1/2 cup chopped onion
3 garlic cloves, minced
1 pound ground pork
1 pound ground chuck
2 cups of chicken broth, beef broth or water
one 28-ounce can whole peeled tomatoes, drained
2 tablespoons balsamic vinegar
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup pimiento-stuffed green olives, halved
2 cups cooked black beans
2 cups cooked white rice
Heat the oil in a Dutch oven. Stir in the onion and garlic and cook until soft and caramelized. Add the pork and beef, and cook until browned. Drain off the excess fat.
Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, (raisins), spices, and salt. Bring to a boil; add the beans, reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and (almonds) and cook an additional 5 minutes.
Serve with the rice.Â I love a salad of green onions, slivered zucchini, olive oil, lemon, garlic, salt and cilantro with this.