It's getting to be that time of year again. My thoughts are turning to warm and comforting meals that are satisfying and can get rid of the chill in your bones.
One of my favorite ways to do that is with a steaming bowl of chili. And chili is so versatile–you can control the heat, you can use ground turkey, ground beef, or pork. You can even increase the beans (if you at your chili with beans–that's a hot debate, isn't it?) and leave out the meat if you like.
This recipe is a result of a tour through my pantry and fridge, and it's definitely in the category of stick to your ribs, comforting food. Like I said, you can control the heat–this one's not too spicy. And you know, there must be a million recipes out there for chili, so feel free to take this one and play around with it. It's not carved in stone, so have fun in the kitchen and use what you've got! Serve with warm-from-the-oven cornbread, and you'll be happy and satisfied in no time.
Chili with Pork and Chickpeas
serves 4
olive oil
1 cup chopped onion
4 or 5 cloves of garlic, minced
1 – 1 1/2 lbs pork, cubed into bite-sized pieces (I used center cut chops in this case)
2 tsp cumin
1 tsp paprika
1/2 tsp fresh ground pepper
1/2 tsp salt
1 tbsp cocoa
1 tbsp chili powder
1/8 tsp cinnamon
1/4 tsp ground red pepper
1 1/2 cups beef broth
2-3 tbsp tomato paste
1 (15 oz) can chickpeas, rinsed and drained
1 (14 oz) can diced tomatoes, undrained
1 jalapeno, seeded and chopped (or not seeded, if you prefer)
small handful chopped cilantro
Heat the oil in a large saute pan over medium high heat.
Add onion and garlic, and saute for about 3 minutes, then add the pork.
Saute for a few minutes and get the pork nicely browned.
Stir in the next 8 ingredients (cumin through red pepper) and stir constantly for about 1 minute.
Add the beef broth and scrape up all the good bits on the bottom of the pan.
Add the tomato paste, chickpeas, tomatoes and jalapeno, bring to a boil.
Cover, reduce heat and simmer about 20 minutes.
Stir in cilantro.
Serve up with a healthy dollop of sour cream or my preference, Greek yogurt, and a sprinkle of shredded cheese.
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