Looking at what some of you are calling spring weather these days, a trip to sunnier climes may be in order. It has been wonderful here but typically coast like with fog, sun, rain, warm winds and cool gales all happening on the same day. As far as I'm concerned it's perfect for an imaginary trip to the Caribbean for a bowl of chili, assuming of course they make such a thing in the Caribbean but who really cares right? Whatever provides a little inspiration is A-ok in JBug's kitchen.
Take for example a pound of lean ground pork, stop light peppers (red, yellow and green), a little salsa verde, black beans, tomatoes, a few appropriate spices, and a pineapple tidbit garnish and we called our bowls of spicy sweet stew a roaring success. I'd make it again in a heartbeat and I'm pretty well guaranteed you know who'd devour it too.
Pork, Pepper, Pineapple and Black Bean Chili an original from JBug’s Kitchen Antics
1 tablespoon olive oil
1 pound lean ground pork
1 medium onion, chopped
1/2 each green, red and yellow bell peppers, diced
2 garlic cloves, finely minced
1 teaspoon ground cumin
1 tablespoon chile powder
1/2 teaspoon cayenne pepper or more to taste
1 teaspoon salt
Coarse ground black pepper
8 ounces tomato sauce
1 – 14 ounce can diced tomatoes with juices
2/3 cup salsa verde
1 – 15 ounce can black beans, drained and rinsed
1 small can pineapple tidbits, drained
Sour cream as garnish
Heat olive oil in a large skillet over medium heat. Add pork and cook, crumbling until no longer pink. Add onion, peppers and garlic and cook until vegetables are softened. Stir in cumin, chile powder, cayenne, salt and pepper to taste and cook for 1 minute. Add tomato sauce, diced tomatoes and salsa verde. Bring to a simmer; reduce heat and cook covered for 15 minutes. Add black beans and cook for another 5 minutes stirring occasionally. Serve in bowls garnished with pineapple and sour cream. Makes 4 to 6 servings.
For some extra yum, give these a try too....