3 pounds boneless beef chuck or boneless pork
2 Tablespoons olive oil
2 to 3 cups onions, ½ inch dice
3 Tablespoons chili powder
1 package CuisineMentor African Piri-Piri
Gourmet Spice Blend
3 cloves garlic, minced
28 ounce can diced tomatoes with juice
3 cups beef or chicken broth
2 large sweet peppers (red, yellow, or green bell
peppers or other sweet peppers), seeded and
sliced in ¼ inch rings
1 teaspoon salt
5- 15 ounce cans beans, drained and rinsed
(see note below)
1 bunch cilantro, minced
Trim any fat from meat and cut into ½ inch cubes.
grated pepper jack or cheddar cheese
diced sweet onion
Piri-Piri oil (Recipe on Spice Package)
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.
Makes 10 servings.
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.
You can use a combination of pinto, kidney, black and garbanzo beans in the chili.
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