Prep 15 mins
Cook 1 hr 5 mins
This dish is like a mix between Picadillo and a Black bean Chili. It's a wonderful winter dish, tasty as heck and very filling.
- 2 tablespoons vegetable oil
- 1⁄2 cup chopped onion
- 3 garlic cloves, minced
- 1 lb ground pork
- 1 lb ground chuck
- 1 (14 1/2 ounce) can beef broth
- 1 (28 ounce) can whole canned tomatoes, drained
- 2 tablespoons balsamic vinegar
- 1⁄3 cup raisins
- 2 tablespoons chili powder
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon ground cloves
- 1⁄2 tablespoon salt
- 1⁄4 cup pimento stuffed olive, halved
- 1⁄4 cup blanched slivered almond
- 2 cups cooked black beans
- 2 cups cooked white rice
- Heat the vegetable oil in a Dutch oven or large pot; dump in the onion and garlic and cook until soft.
- Add the pork and beef, and cook until browned then drain off the excess fat.
- Add the beef broth and tomatoes, squashing each tomato by hand before adding it.
- Stir in the vinegar, raisins, spices, sugar and salt and bring to a boil; reduce the heat and cook 30 minutes, partially covered.
- Uncover and cook for 30 minutes more then add the olives and almonds and cook an additional 5 minutes.
- To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.