Wednesday, March 12, 2008

Pork and Squash Chili

Client No. 9 resigns. The Orangemen give up the ghost. What to do with last night's left-over pork roast? Let's make chili.

3/4 pound boneless pork sirloin chops or pork shoulder steaks, cut into 1/2 inch cubes
1/2 cup onions, chopped
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 14 1/2-ounce cans stewed tomatoes
8 ounces butternut squash, peeled and cut into 1/4-inch cubes (about 1 1/2 cups)
1 cup water
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 cup loose-pack frozen whole kernel corn
1 tablespoon chili powder
1 tablespoon grated unsweetened chocolate
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano, crushed

Cut pork into 1/2-inch cubes. In a Dutch oven, cook and stir pork, onion and garlic in hot oil until meat is browned. Stir in undrained tomatoes, squash, kidney beans, black beans, corn, water, chili powder, chocolate, cumin, cinnamon and oregano. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until squash and pork are tender, stirring occasionally. To serve, ladle chili into bowls.

Makes 6 servings.

Note: For best flavor, make the chili a day ahead.

(Recipe found on Bean Bible)

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