Spicy Pork And Black Bean Chili

Serves:

Ingredients:

1 lb Black Beans
1 1/2 lb Boneless lean pork, cubed
5 ea Garlic Cloves, minced
1 tb Paprika
2 t Cumin, ground
1 cn Tomatoes, chopped 28 oz
2 tb Red Wine Vinegar
1/3 c Parsley or Coriander, chop
1 x Black Pepper, freshly ground
2 tb Olive Oil
2 ea Onions, large, chopped
4 t Chili Powder, (or more)
2 t Oregano, dried
1/2 t Chili Pepper Flakes
2 c Chicken Stock
3 ea Green Peppers, diced
1 x Salt

Method:

In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
Cover and remove from heat.
Let stand 1 hour.
Drain liquid and cover with 8 cups of cold water.
Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
Drain and reserve.
Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
Remove from pan and set aside.
Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute.
Return meat to pan along with tomatoes, including juice, stock and vinegar.
Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
Add beans and peppers; season with salt and pepper.
Cover and cook 15 minutes more or until peppers are tender.
Add chopped parsley or chopped coriander.