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Ingredients Jump to Instructions ↓

  1. 2 cups black beans, soaked overnight

  2. 5 tbsp. vegetable oil

  3. 3 medium onions, peeled and chopped

  4. 6 cloves garlic, chopped

  5. 3 tbsp. chili powder

  6. 2 tbsp. dried oregano

  7. 1 1/2 tbsp. cumin

  8. 1 tbsp. paprika

  9. 1133 g pork shoulder, cubed

  10. 3 cups chicken broth

  11. 1/2 cup tequila

  12. 2 tbsp. seeded, minced jalapeno chiles

  13. 2 tbsp. cocoa powder

  14. 1/2 tsp. salt

  15. 1/2 tsp. pepper

  16. 906 g boneless skinless chicken, cubed

  17. cooked rice

  18. diced avocado

  19. diced tomato

  20. diced red onion

  21. grated cheddar cheese

Instructions Jump to Ingredients ↑

  1. Heat 4 tbsp. oil in a large pot. Add onion and cook 10 minutes until golden. Add garlic and cook 5 minutes. Add chili powder, oregano, cumin and paprika and cook 5 minutes. Reserve onion mixture. Add remaining 1 tbsp. oil to pot. Add pork and cook until browned, stirring frequently. Pour off fat. Add onion mixture to pot. Add beans, broth, tequila, jalapenos, cocoa, salt and pepper. Cover and simmer 1 hour 45 minutes. Add chicken. Cover and simmer about 15 minutes until cooked through. Spoon some rice into bowls. Ladle chili over. Garnish with avocado, tomato, red onion and cheddar.

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