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Wednesday, December 29, 2010

Spicy Black Bean and Carnitas Chili

This recipe is a take-off from the last recipe posted... seriously, you could go 1,000 miles just making small departures from a basic chili.  For instance, our family had a ton of leftover roasted pork shoulder from Christmas dinner.  A few changes here and there can make for an entirely different, yet familiar dish.  For this version, you will need:

- roughly 1-2 lbs leftover pork, cubed and / or shredded
- half an onion, chopped
- 1 pkg ranch dressing mix
- 1 pkg fajita mix
- 3 cans black beans
- 1 can diced tomatoes
- 1 can diced tomatoes w/ green chiles
- 2 cans whole kernel corn
- 1 cup water
- salt and pepper to taste

Sautee pork and onions together in oil in a large stewpot.  When meat is warmed and sizzling, add ranch and fajita flavor dust.  Stir to coat meat evenly... meat should have an oily, wet look but not be swimming in oil (otherwise drain before adding packages).  Drain half the liquids from all canned ingredients and add contents of cans to stewpot.  Salt and pepper to taste.  Add roughly 1/2 tsp of cumin if desired.  Add 1 cup of water and simmer 20-30 mins or until desired consistency.  Top with corn chips, sour cream, and shredded cheese and serve.