Jada’s Chili Recipe(*This makes a lot. Serve for dinner. Allow to cool, then freeze extra for another meal later in the month, or take to a friend!)
- 1lb of dried pinto beans, soaked (I did quick-soak method)
- 2 lbs of ground pork (or you can use ground turkey or beef. We just had all-natural ground pork on hand.)
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 T of garlic, chopped
- 2 small can of tomato paste
- 3 small cans of tomato sauce (I used boxes that were a little over 7oz. each)
- 1 can of Mexican diced tomatoes (Ro-Tel)
- 1 cup of Hatch-roasted chilies, roughly chopped
- 1/4 cup of chili powder
- 2 T of smoked paprika
- 1 T of cocoa powder
- 1 T of brown sugar
- 1 T of Saigon cinnamon
- 1 -2 T of Taco Seasoning
- 1-2 T of Worcestershire sauce
- 1 T of cumin
- salt to taste
Soak beans overnight, or use the quick-soak method. (Just remember to drain and rinse.) In a large pot/Dutch oven, brown pork in a bit of olive oil. Add chopped onions and pepper. Saute until tender. Add garlic and other seasonings. (Adjust seasonings to taste. Some things, I added more.) Then, add tomato paste and sauce, along with Hatch-roasted chilies. Fill pot 3/4 full of water. Add soaked pinto beans, bring all to a boil. Cover and turn down heat. Cook until beans are tender.
Serve chili over brown rice and top with shredded cheese, diced purple onions and sour cream. Or, instead of the rice, serve with Cheesy Cornbread on the side.
With leftovers, this makes a great Tamale Pie. Or have a Potato Bar and serve over baked potatoes.