White Bean & Pork Chili
3 tablespoons of olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium celery stalks, chopped
2 large garlic cloves, minced
1 pound of pork, cut into 1/2" dice
Salt & freshly ground pepper
1 teaspoon of chili powder (or to taste)
1/2 teaspoon of cumin
1/2 teaspoon of dried oregano, crumbled
1/8 teaspoon of ground sage
1 cup of beef broth
1 (14 1/2 oz.) can peeled tomatoes, undrained
2 (15 oz.) cans Great Northern or cannelloni beans, rinsed & drained
Grated cheddar cheese and/or Monterey Jack cheese
Minced fresh cilantro (opt.) |
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Heat 2 tablespoons olive oil in heavy saucepan over medium low heat. Add onion, carrots, celery and garlic and cook until tender, about 10 minutes. Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Add to skillet, season with salt and pepper and cook until browned, stirring frequently, about 6 minutes. Add pork to vegetables. Blend in spices and stir 3 minutes. Add broth and tomatoes with liquid and bring to boil. Reduce heat, cover and simmer until pork is tender, stirring occasionally, approximately 1 hour. Add beans to mixture and heat through. Top with cheese and cilantro. |
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