Pork and Habanero Chilli
Warning: The salivating, addictive qualities of this dish will send sensations of heat through your body that will last for days. The beans do not help either; but damn it’s good!!
Ingredient list:
300g pinto beans
150g black beans
1kg pork mince
1 very large brown onion, diced
6 garlic cloves
400g canned tomatoes
1 heaped tbsp tomato paste
1 tsp chile powder, onion powder, garlic powder, oregano, cumin
1 heaped tbsp masa flour
3 heaped tbsp ground habanero pepper
1 habanero pepper, seeds and all
2 tbsp salt
300-400mL beef stock
Soak the beans overnight; Remove any beans that are floating. Rinse them, and boil them for 3 hours (until tender) – starting from cold, unsalted water. Some say boil them with a tomato in the water to help them soften, or add thyme/rosemary for added flavour, but I prefer to save the money and put it towards my beer fund.
Sweat off the onion and garlic until tender. Add the pork and the herbs, spices and peppers and brown them off.
Add the tomatoes and tomato paste, (drained) beans, and enough beef stock to barely cover the goods. Bring it to the boil, stirring frequently (making sure nothing sticks to the bottom of the pot).
Into this clean*ahem* oven for 4 hours at 180C/350F
After 4 hours, out of the oven, give it a stir and let it rest for at least 30 mins. Great with nachos; just grate a whole lot of mozzarella/cheddar cheese on top of some corn chips with this chilli and I guarantee you will smash all 5 litres in one go*.
(*not a guarantee)
