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Black
Beans Beef-Pork Chili
Ingredients:
1 lb pork
shoulder meat, cut into
1/2-inch cubes
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 cup onion, chopped
5 tablespoons vegetable oil
2 cans (19 oz/540 mL) plum tomatoes
with juice, chopped
2 teaspoons crushed dried chilies
1 teaspoon garlic, minced
2 cups canned or cooked black beans,
dried
1/4 teaspoon dried oregano
1 tablespoon fresh parsley leaves,
chopped
1 tablespoon cornstarch
2 tablespoons tomato paste
1 teaspoon paprika
3/4 cup cold water
salt and ground black pepper to
taste
Preparation:
- In a medium size plastic bag
mix salt and flour. Add pork
cubes, shake the bag until meat is fully coated. Remove from bag, tap
lightly
to remove excess flour. Repeat with beef cubes and set aside.
- In a large Dutch oven or
heavy pot heat 2 tablespoons
of oil and cook pork, turning often, until well-browned. Remove with
slotted
spoon. Add remaining 2 tablespoons of vegetable oil to the pot
and
cook beef until well-browned. Remove with slotted spoon.
- Reduce heat to medium, add 1
tablespoon vegetable oil, chopped
onion and sauté until onion is soft, about 4 to 5 minutes.
- Stir in crushed chilies and
garlic and sauté 2 minutes
longer.
- Stir in browned meat and
tomatoes. Bring to boil, reduce
heat to low, cover and simmer for about 1 hour.
- Add dried black beans. Mix
tomato paste, oregano, 2 tablespoons
whisky and 1/4 cup cold water and add to hot mixture.
- In a small bowl mix together
cornstarch, 1/2 cup cold water
and parsley leaves. Stir in chili mixture, cover and simmer for 20
minutes
longer. Adjust seasoning and serve.
Makes 6
to 8 servings.
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Did
You Know?
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In
boiling meat two principles must be considered, the softening of
the fibre and preserving of the juices.
If the meat alone is to be
used it should be placed in sufficient boiling water to completely
cover, and kept at boiling point (212° F.) for at least ten
minutes,
so as to harden the albumen and prevent the escape of the juices. The
temperature should then be allowed to fall to simmering point (175°
F.).
If the water is kept boiling it will render the meat tough and
dry. If the juice is to be extracted and the broth used, the meat
should be placed in cold water; if bones are added they should be cut
or broken into small pieces in order that the gelatin may be
dissolved. If the water is heated gradually the soluble materials are
more easily dissolved. The albumen will rise as a scum to the top, but
should not be skimmed off, as it contains the most nutriment and will
settle to the bottom as sediment. |
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