||Caribbean-Style Chili With Mango, Orange and Black Beans
(from Better Homes And Gardens magazine)
This recipe is not really from the Caribbean. Chili is a Mexican dish originating
from the Southwest of the U.S. This recipe is a pork-and-beef chili with tropical ingredients
such as mango and orange juice. The use of black beans adds more of the Caribbean touch.
This is a light-tasting chili. Most chili recipes are heavy and good for a cold winter
evening. This chili is great even on a warm summer night.
- 1 tbsp olive oil
- 1 lb ground pork
- 1 lb lean ground beef
- 2 cups white onion, chopped
- 8 cloves garlic, minced
- 1 fresh habanero pepper, seeded and finely chopped (definitely optional)
- 1 tbsp chile powder
- 1/2 teaspoon ground allspice
- 1 14-1/2 ounce can diced tomatoes
- 1/2 cup orange juice
- 2 1/2 cups water
- 3 15 ounce can black beans, rinsed and drained
- 1/2 cup golden raisins
- 2 cups mango, chopped
- 1/4 cup fresh cilantro, chopped
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- In a large heavy pot, heat oil over medium-high heat. Add the pork and beef
and cook, breaking into smaller pieces with a wooden spoon, until no longer pink.
- Drain fat. Stir in the onion, garlic and habanero, if desired; cook and stir
until onion is tender, about 5 minutes. Stir in the chili powder and allspice,
and cook 1 minute. Stir in the undrained tomatoes, orange juice and 2 1/2 cups
water. Bring to a boil, reduce heat to medium-low. Simmer, covered, for 10 minutes.
- Stir in the beans and raisins. Simmer, covered for 10 minutes more. Remove
from the heat and stir in the mango, cilantro, salt, and pepper.
- YIELD: Serves 8.
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Last updated: February 18, 2017