Chili is not my kind of thing. Big bowl of beans with cheese and meat and enough heat to make you start crying? I have enough problems. Except you always have to be ready to make exceptions.Â If for some reason you find yourself facing a bowl of chili that is pulling you in like chili never pulled you in before, well then, I would say take a moment and say hello, Mr. Chili.
This is good chili.Â I was only meant to make it and ended up getting awfully up close and personal.
Cook 1/2 cup of chopped yellow onion with 3 minced cloves of garlic until completely soft, with a pinch of salt and a bay leaf.Â Add a pound of ground pork, and a pound of ground beef.Â Add a few more pinches of salt.Â Cook through completely, and drain off the fat.Â Add 1 1/2 cups of chicken stock and 1 mushedÂ 28 ounce can of whole plum tomatoes.Â Add 1 1/2 tablespoons of balsamic vinegar, 1/4 cup of raisins, 2 tablespoons of chili powder, 1 teaspoon of cinnamon, 1 teaspoon of cumin, 1/2 teaspoon of allspice, 1/4 teaspoon of cloves, a pinch of salt,Â Â Bring to a simmer and cook over low heat for 30 minutes. Â Add a 1/4 cup of chopped pimento stuffed green olives, that have been rinsed, 1/4 cup of slivered almonds, and 2 cups of cooked black beans.Â Taste for salt and serve with rice.
(Adapted from Havana Moon)