Post by Loupy on Jul 13, 2010 19:39:09 GMT -7
Pork and Squash Chili
The preparation time for Pork and Squash Chili is 20 minutes. It takes 30 minutes to cook, and it serves six hungry people with a deliciously different type of chili.
Ingredients:
3/4 pound boneless pork sirloin chops or pork shoulder steaks, cut into 1/2-inch cubes
1/2 cup onions, chopped
2 cloves garlic, minced
2 Tablespoons olive oil or cooking oil
2 14 1/2-ounce cans stewed tomatoes
8 ounces butternut squash, peeled and cut into 1/4-inch cubes, about 1/2 cups
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 cup loose-pack frozen whole kernel corn
1 cup water
1 Tablespoon chili powder (Frank's Chili Powder is the best)
1 Tablespoon grated unsweetened chocolate (this is the secret ingredient in Cincinnati Chili)
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano, crushed
Instructions:
Cut the pork into 1/2-inch cubes.
In a Dutch oven, cook and stir the pork, onion, and garlic in hot oil until meat is browned.
Stir in undrained tomatoes, squash, kidney beans, black beans, corn, water, chili powder, chocolate, cumin, cinnamon, and oregano.
Bring to boiling; reduce heat.
Cover and simmer about 30 minutes or until squash and pork are tender, stirring occasionally.
To serve - ladle chili into bowls, and ENJOY!
Now, I believe that after cooking something special, you need to put it in an air-tight container and let it refrigerate overnight to let all the ingredients marinate.
Then remove it the next day and re-heat, and then you will REALLY ENJOY!
The preparation time for Pork and Squash Chili is 20 minutes. It takes 30 minutes to cook, and it serves six hungry people with a deliciously different type of chili.
Ingredients:
3/4 pound boneless pork sirloin chops or pork shoulder steaks, cut into 1/2-inch cubes
1/2 cup onions, chopped
2 cloves garlic, minced
2 Tablespoons olive oil or cooking oil
2 14 1/2-ounce cans stewed tomatoes
8 ounces butternut squash, peeled and cut into 1/4-inch cubes, about 1/2 cups
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 cup loose-pack frozen whole kernel corn
1 cup water
1 Tablespoon chili powder (Frank's Chili Powder is the best)
1 Tablespoon grated unsweetened chocolate (this is the secret ingredient in Cincinnati Chili)
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano, crushed
Instructions:
Cut the pork into 1/2-inch cubes.
In a Dutch oven, cook and stir the pork, onion, and garlic in hot oil until meat is browned.
Stir in undrained tomatoes, squash, kidney beans, black beans, corn, water, chili powder, chocolate, cumin, cinnamon, and oregano.
Bring to boiling; reduce heat.
Cover and simmer about 30 minutes or until squash and pork are tender, stirring occasionally.
To serve - ladle chili into bowls, and ENJOY!
Now, I believe that after cooking something special, you need to put it in an air-tight container and let it refrigerate overnight to let all the ingredients marinate.
Then remove it the next day and re-heat, and then you will REALLY ENJOY!
