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3 pounds boneless beef chuck or boneless pork garnishes: Heat oil in large casserole or Dutch oven over medium heat. In small batches, brown meat on all sides. Set aside. Remove all but 2 Tablespoon fat from pot. Add onions and sauté until soft about 5 minutes. Add chili powder, African Piri-Piri Spice Blend, garlic and cook stirring until fragrant about 1 minute. Add tomatoes, broth, peppers, browned meat, salt and bring to a simmer. Cover, reduce heat to low and simmer, stirring occasionally, about 1½ hour until meat is very tender. Add beans, stir; bring back to simmer, cook gently about 5 minutes. Stir in cilantro. Season with salt and pepper. Serve in deep bowls with garnishes. Serve with corn bread. For extra heat add prepared Piri-Piri pepper oil to taste along with garnishes. Note: I prefer using pork in my chili. I use boneless country style ribs cut into cubes as per recipe. E-mail a friend about this item. |
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