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Slow-Braised ChiliThe Ultimate Recipe
Ultimate Slow-Braised Chili ~ Super Food Recipes
Ultimate Slow-Braised Chili
This recipe makes the best ever.
It’s a very rich and hearty dish, and a little goes a long way.
There's no heat added in this recipe, so if you like yours spicy, you can add a chopped jalapeno and/or 1/2 to 1 tsp. red chile flakes (or offer to guests on the side).
Serve with warmed corn tortillas and a green salad topped with orange slices and you've got a complete meal that will have them wanting for seconds!
Makes: 4 Servings
Ingredients:
3 Tbs. vegetable or olive oil
1 red bell pepper, cored and cut into 1/4-inch dice
1 1/2 to 2 lbs. boneless pork shoulder, fat trimmed
1 yellow or orange bell pepper, cored and cut into 1/4-inch dice
1 Tbs. ground cumin
1 large sweet onion, cut into 1/4-inch dice
1 tsp. paprika
3 stalks celery, cut into 1/4-inch dice
2 tsp. sea salt
2 carrots, cut into 1/4-inch dice
2 Tbs. chili powder
1 28-oz. can crushed tomatoes
2 Tbs. chopped cilantro, plus 4 sprigs for garnish
1 15-oz. can kidney beans, drained
4 large garlic cloves, minced
1 15-oz. can black beans, drained
1 c. beef broth
1/3 c. sour cream for garnish
Preparation;
1. In a large Dutch oven, heat the oil over medium high heat.
Add the pork and brown on all sides, about 15 minutes.
In a small bowl combine the cumin, paprika, salt, powder, cilantro and garlic.
Sprinkle over the pork, turning to coat the whole piece.
Add the beef broth and the bay leaf and bring to a boil, then reduce the heat to low and cover.
Cook the pork for 2 1/2 hours, turning twice.
Make sure there is about 1-inch of liquid in the pan at all times.
If it evaporates, replace it with water. 2. With 2 forks, shred the pork; it should fall apart very easily.
Add the bell peppers, onion, carrots, celery and the canned tomatoes.
Raise the heat to medium, cover and cook for 30 minutes.
Add both beans and cook for 10 more minutes.
Adjust the seasoning with additional salt if desired.
Remove and discard the bay leaf.
Serve in individual bowls with sour cream and garnish with the cilantro sprigs.
Tips & Notes:
* Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.
* For a hot, smoky chili, add 1 Tbs. chopped chipotle pepper in adobo sauce.
Nutrition:
Per serving:
235 calories;
5 g. Fat (1 g. Saturated, 2 g. Monosaturated);
24 mg. Cholesterol;
31 g. Carbohydrates;
0 g. Added Sugars;
17 g. Protein;
11 g. Fiber;
496 mg. Sodium;
582 mg. Potassium.
Nutrition Bonus:
52 mg. vitamin-C (90% dv),
38% dv fiber,
35% dv vitamin-A,
4 mg. iron (20% dv).
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