01/30/14 - 1:30 -Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Tongue and Cheek Restaurant Chef, Jamie DeRosa. He gives tips for planning our Super Bowl parties.
Mexican Pork and Bean Chili – perfect for Super Bowl Sunday
This chili made with pork and beans takes only 20 minutes to make. Chili was probably created based on a Mexican meat dish called Mole de Guajolote, which was made with cubed pork accompanied by fried beans and rice. Today there are as many styles of chili as people who make it and everyone seems to have their own favorite. The degree of heat is up to you. Add more chili powder or fresh chili peppers as you like.
Serve the chili with bowls of sour cream, chopped onion, and chopped fresh cilantro as garnishes along with some rice.
Chili freezes well. If you have time, double the recipe and freeze half for another quick dinner.
- Frozen diced onion and green pepper can be substituted for fresh to save time.
- White cannellini beans can be used instead of red beans. They will give a softer, lighter texture to the dish
- Make chili.
- Prepare ingredients.
ENTREE: MEXICAN PORK AND BEAN CHILI
2 teaspoons olive oil
1/2 medium onion, sliced (1 cup), divided use
1/2 pound pork tenderloin, fat removed and cut into 1/2-inch cubes
1 celery stalk, sliced (1/2 cup)
1 small green bell pepper, sliced (1 1/2 cups)
2 cups rinsed and drained canned, red kidney beans
2 cups canned, no-salt-added, chopped tomatoes
1/2 cup frozen or drained canned corn kernels
1 1/2 tablespoons chili powder
2 teaspoons ground cumin seed
Salt and freshly ground black pepper
1/2 cup reduced fat sour cream
1/2 cup chopped fresh cilantro
Heat oil in a large nonstick skillet over high heat. Set aside 2 tablespoons of the sliced onion for a garnish. Add the meat, remaining onion, celery and green pepper to the skillet. Sauté 5 minutes, tossing to brown meat on all sides. Add beans, tomatoes, corn, chili powder and ground cumin seed. Lower heat to medium and simmer 15 minutes. Add salt and pepper to taste. Serve chili in large bowls. Place the reserved onion,sour cream and cilantro into small bowls and pass with the chili.
Here are the ingredients you'll need for tonight's Dinner in Minutes:
- 1 small bunch cilantro
- 1 small green pepper
- 1 small bunch celery
- 1 small container reduced fat sour cream
- 1 can red kidney beans
- 1/2 pound pork tenderloin
- 1 can chopped tomatoes
- 1 small bottle chili powder
- 1 small bottle ground cumin
- 1 package frozen or 1 can corn kernels
- 1 bag washed-ready-to-eat mixed salad
- Low-fat olive oil and vinegar dressing
- Black peppercorns
- Olive oil
Linda Gassenheimer is the author of sixteen cookbooks including her newest, The Portion Plan: How to Eat the Foods You Love and Still Lose Weight and Good-Carb Meals in Minutes. Visit Linda on her web page at www.miamiherald.com or send her an email.