Recipes / Culture Shock Chili

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Culture Shock Chili

5

  • SERVING SIZE: 6

Ingredients
  • 2 tablespoons Canola Oil
  • 1 each Large Onion, Chopped
  • 2 each Carrots, Shredded
  • 1 tablespoon Garlic, Minced
  • 1 pound Coarsely Ground Pork
  • 1 pound Coarsely Ground Chuck
  • 1 3/4 liquid cups Chicken Broth
  • 3 1/2 cups Furmano's Diced Tomatoes with Green Peppers and Onions
  • 2 tablespoons Balsamic Vinegar
  • 3/4 cup Chipotle Peppers in Adobo Sauce, Minced
  • 1/2 cup Currants
  • 1/4 cup Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Allspice
  • 1 teaspoon Salt
  • 2 cups Furmano's Pork & Beans, Undrained
  • 1/4 cup Pitted Green Olives, Halved
  • 1/4 cup Slivered Blanched Almonds
  • 3 cups Hot Cooked Rice
  • 1/2 cup Red Bell Pepper, Finely Diced
  • 1/4 cup Green Onions, Finely Diced
Preparation
  1. Heat the oil in a large saucepan or Dutch oven.
  2. Add onion, carrots, and garlic, then saute until softened.
  3. Add the pork and chuck, cooking until browned. Drain off excess fat.
  4. Add the broth, Furmano's Diced Tomatoes with Green Peppers and Onions, vinegar, chipotles, currants, chili powder, cumin, allspice, and salt.
  5. Bring to a boil, then reduce the heat and cook for 20 minutes, stirring occasionally.
  6. Add Furmano's Pork & Beans and cook for 15 additional minutes, continuing to stir occasionally.
  7. Add the olives and almonds and cook for an additional 5 to 10 minutes.
  8. To serve, toss rice with bell pepper and green onions, then pack firmly into a 1/2 cup measure (or similar sized bowl) that has been sprayed with nonstick cooking spray.
  9. Ladle chili into 6 large serving bowls; un-mold rice on top of each.