February 24, 2010

Cubanelle & Black Bean Pork Chili

2 1/2-3 lb pork tenderloin, cubed
30 oz diced tomatoes, drained
15 oz canned black beans, drained
5 cloves garlic, sliced
2 (large) cubanelle peppers, diced
1 onion, diced
1 shallot, minced
1 tablespoon canola oil
1 teaspoon hot Mexican style chili powder
1/2 teaspoon ground cayenne
1/2 teaspoon cumin
1/2 teaspoon cocoa
1/2 teaspoon ground chipotle
1/2 teaspoon ground jalapeno
1/2 teaspoon oregano

Heat oil in a nonstick pan. Saute the pork until just browned. Add to a 4 quart slow cooker. Add all remaining ingredients. Stir. Cook on low 8 hours. Stir prior to serving. I like to sprinkle it with a bit of sharp cheddar and diced onions when I serve it.

My thoughts:
I don't know about you but I am so tired of winter. A lot of it comes from having two blizzards in less than a week and living in a city that just doesn't plow the side streets making it impossible to leave. I have to admit, even in a "good year" I don't enjoy snow or winter very much. Pretty much the only "cold weather" food I can stand to see right now is chili. No matter how many times I make it, I can always enjoy chili. This variation uses my favorite mild but peppery chile, the cubanelle and a mixture of spices for a chili that is not terribly hot but not so mild that spice lovers would turn up their noses at it. Since it is made in the slow cooker, it can not be easier to make. I measure out the spices and stick them in the (unplugged) slow cooker overnight and chop all of the vegetables and refrigerate them overnight as well so all I have to do it saute the meat and add the remaining ingredients to the slow cooker in the morning. Easy peasy.