*  Exported from  MasterCook  *

                     Spicy Pork and Black Bean Chili

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dish                        Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Black Beans
   1 1/2  pounds        Boneless lean pork -- cubed
   5      each          Garlic Cloves -- minced
   1      tablespoon    Paprika
   2      teaspoons     Cumin -- ground
   1      can           Tomatoes -- chopped 28 oz
   2      tablespoons   Red Wine Vinegar
     1/3  cup           Parsley or Coriander -- chop
                        Black Pepper -- freshly ground
   2      tablespoons   Olive Oil
   2      each          Onions, large -- chopped
   4      teaspoons     Chili Powder -- (or more)
   2      teaspoons     Oregano -- dried
     1/2  teaspoon      Chili Pepper Flakes
   2      cups          Chicken Stock
   3      each          Green Peppers -- diced
                        Salt

In a large pot, cover beans with water and bring to boil; cook for 2 minutes. Cover and remove from heat.
Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides. Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes. Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender. Add beans and peppers; season with salt and pepper. Cover and cook 15 minutes more or until peppers are tender. Add chopped parsley or chopped coriander.

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