Chili

Serves 4-6.

Ingredients:

• 2 16 oz. cans kidney beans
• 2 14.5 oz. cans diced tomatoes
• 1.2 lbs. (544 g) 85% lean ground pork
• 1 onion
• 1 celery
• 2 carrots
• 4 garlic cloves, minced
• 1 1/2 Tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. sugar
• 1/4 cup (60 cc) fresh cilantro, chopped
• salt and pepper to taste

Directions:

1. Peel and quarter onions, carrots and celery and dice finely with a food processor. Set aside.
2. Drain 1 can of kidney beans. Purée kidney beans and 1 can of tomatoes in a food processor until it becomes a coarse paste. Set aside.
3. Heat up 1 tablespoon of vegetable oil in a large steel pot over medium high heat. Cook ground pork and finely diced vegetables until the meat is no longer pink, about 5 min.
4. Stir in minced garlic, chili powder, cumin, and sugar and cook until fragrant, about 1 min.
5. Stir in puréed bean and tomato mixture and remaining can of beans (drained) and tomatoes.
6. Bring chili to a boil, then reduce heat to low and let it simmer while covered for 30 min. Stir occasionally.
7. Remove from heat and stir in chopped cilantro. Season with salt and pepper to taste. Serve.

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