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Name: Havana Moon Chili
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon vegetable oil; 1/2 cup chopped leeks; 3 cloves garlic minced; 1 pound ground pork; 1 pound Ground chuck; 1 14 1/2 can Beef broth; 1 28 oz can whole peeled tomatoes Drained; 2 tablespoons Balsamic Vinegar; 1/3 cup Raisins; 2 tablespoons Chili powder; 1 teaspoon Ground cumin; 1/2 teaspoon Ground Allspice; 1/4 teaspoon Ground cloves; 1/2 teaspoon Kosher Salt; 1/4 cup Pimiento-stuffed olives Halved; 1/4 cup Sliced almonds blanched; 2 cups Black beans; 2 cups White rice

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INGREDIENTS

2 tablespoon vegetable oil
1/2 cup chopped leeks
3 cloves garlic ; minced
1 pound ground pork
1 pound Ground chuck
1 14 1/2 can Beef broth
1 28 oz can whole peeled tomatoes ; Drained
2 tablespoons Balsamic Vinegar
1/3 cup Raisins
2 tablespoons Chili powder
1 teaspoon Ground cumin
1/2 teaspoon Ground Allspice
1/4 teaspoon Ground cloves
1/2 teaspoon Kosher Salt
1/4 cup Pimiento-stuffed olives ; Halved
1/4 cup Sliced almonds ; blanched
2 cups Black beans
2 cups White rice

INSTRUCTIONS

Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat.

Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes.

To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.

Read More http://www.epicurious.com/recipes/food/views/Havana-Moon-Chili-100551#ixzz2J9gctYu6

NOTES

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Havana Moon Chili

2 tablespoon vegetable oil
1/2 cup chopped leeks
3 cloves garlic minced
1 pound ground pork
1 pound Ground chuck
1 14 1/2 can Beef broth
1 28 oz can whole peeled tomatoes Drained
2 tablespoons Balsamic Vinegar
1/3 cup Raisins
2 tablespoons Chili powder
1 teaspoon Ground cumin
1/2 teaspoon Ground Allspice
1/4 teaspoon Ground cloves
1/2 teaspoon Kosher Salt
1/4 cup Pimiento-stuffed olives Halved
1/4 cup Sliced almonds blanched
2 cups Black beans
2 cups White rice

Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat.

To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.

Read More http://www.epicurious.com/recipes/food/views/Havana-Moon-Chili-100551#ixzz2J9gctYu6

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Nutrition

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Serving Size: 1 Serving (335g)
Recipe Makes: 6 Servings

Calories: 633
Calories from Fat: 168 (27%)

Amt Per Serving		% DV

	Total Fat 18.7g	25 %
	Saturated Fat 6.3g	32 %
	Monounsaturated Fat 8.3g
	Polyunsanturated Fat 1.4g
Cholesterol 68.1mg		21 %
Sodium 175.3mg		6 %
Potassium 698.5mg		18 %
Total Carbohydrate 88.7g		26 %
	Dietary Fiber 10.2g	41 %
	Sugars, other 78.5g
Protein 26.7g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 633

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