Monday, April 4, 2011

Chili with pork and beans

I was meaning to try this for some time and never actually had the time. This is meant to be a dinner dish as it's quite nutritious. I think it would be too heavy for supper.

I served it with rolls and buttered bread, but I think rice would great as well.

I know that some people would not call my stew chili because of the pork in it, but that's what I made so live with it :)

I used ready-made beef stock and raw beans (just soaked them overnight in water), but you can cook your own stock and use canned beans (I think that 1 can should be enough - remember to drain the liquid off).

The recipe may look complicated but it's really easy and doesn't require a lot of concentration. I've been browsing my fav cooking blogs while cooking and didn't ruin it, so...  Just don't forget to check upon it and stir once in a while and you will be fine (or the stew will be fine, I should rather say)

Remember, that cooking time will shorten if you're using canned beans!

Tuck in!

Some facts:
Prep time: 1/2 hour + overnight to soak the beans
Cook time: 2 1/2 hours
Total time: 2 1/2 - 3 hours

  • 600 g ground pork
  • 2 large onions
  • 2 1/2 cup red beans (soaked in water overnight)
  • 2-3 tablespoons olive oil
  • 1 teaspoon paprika
  • 3 cups beef stock
  • 4 1/2 teaspoons tomato paste
  • 5 teaspoons ketchup
  • 2-3 large garlic cloves 
  • allspice (3 pieces) 
  • 2 bay leaves
  • salt and pepper to taste 
Cooking Directions
First and foremost - go get a big pot and a wooden spatula.

Put the pot on low heat and add olive oil. Wait for it to heat and add chopped onion. 
Fry onion till it gets transparent (10 minutes) and add 1/2 teaspoon of paprika, mix it thoroughly and fry for 2-3 more minutes.
Add minced garlic and fry for another 2-3 minutes. Don't let the garlic burn or it will get bitter.

Add pork (or any other ground meat) and fry on high heat till it starts sticking/burning (ca. 20 minutes). Stir frequently and add alive oil if needed. Don't worry if it really sticks - you will be adding stock later and it will come off the pot. :)

At some point meat will release juice and after that you cook it for 10-15 more minutes . Taste it after 10min to check if it's edible.

Turn the heat down and add tomato paste and ketchup. Mix it and taste to check whether you need more paste or ketchup - you can always add some sugar if it's too sour for you. Cook for 10 minutes stirring from time to time.

Add beans and mix with the meat. Cook for 10 minutes.

Add 3 cups of beef stock, allspice (3 pieces) and 2 bay leaves. Stir to mix everything together and cook on low heat for 50-60 minutes (or until the beans are cooked and some sauce is reduced).

Add 1/2 teaspoon paprika, salt and pepper to taste and cook for 5-10 more minutes.

Serve hot with rolls or rice or whatever you like :)

Oh, one important point about beans - the soaking is supposed to prevent... ekhm gas :)
But it may not work if you cook the beans too short - just taste the stew  after one hour and cook it a bit longer till is tender enough for you.
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