Ingredients with Measurements:
- 1 pound of pork snorkers, sliced
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of diced tomatoes (14.5 oz)
- 1 can of kidney beans, drained and rinsed (15 oz)
- 1 can of black beans, drained and rinsed (15 oz)
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of beef broth
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced pork snorkers and cook until browned, stirring occasionally, for about 5 minutes.
3. Add the chopped onion, minced garlic, chopped red and green bell peppers, and cook until the vegetables are softened, stirring occasionally, for about 5 minutes.
4. Add the chili powder, ground cumin, smoked paprika, salt, and black pepper, and stir to combine.
5. Add the diced tomatoes, drained and rinsed kidney beans and black beans, and beef broth, and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 30 minutes, stirring occasionally.
7. Taste and adjust the seasoning if necessary.
8. Serve hot, garnished with chopped fresh cilantro or shredded cheddar cheese, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning the pork snorkers and vegetables, low heat for simmering the chili.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 27g
Protein: 24g
Sodium: 1200mg
Fiber: 9g
Sugar: 6g
Substitutions for ingredients:
- Pork snorkers can be substituted with ground pork or beef.
- Red and green bell peppers can be substituted with any color of bell peppers or poblano peppers.
- Kidney beans and black beans can be substituted with any type of beans, such as pinto beans or navy beans.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add diced jalapeno peppers or hot sauce for a spicier chili.
- Add corn kernels or diced zucchini for extra vegetables.
- Use a slow cooker instead of a pot for a hands-off cooking method.
Tips and tricks:
- Use a wooden spoon or spatula to stir the chili to avoid breaking up the beans.
- For a thicker chili, mash some of the beans with a fork before adding them to the pot.
- Leftover chili can be frozen for up to 3 months.
Storage instructions:
Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat leftover chili in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chili in bowls, topped with chopped fresh cilantro or shredded cheddar cheese.
Garnishes:
Chopped fresh cilantro or shredded cheddar cheese.
Pairings:
Serve the chili with cornbread or tortilla chips.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water to thin it out.
- If the chili is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the pork snorkers are cooked to an internal temperature of 145°F before adding the vegetables and other ingredients.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Chili con carne is a spicy stew that originated in Texas in the 19th century. It typically contains beef, chili peppers, onions, and tomatoes, and is often served with cornbread or crackers.
Flavor profiles:
This snorkers chili recipe has a smoky and slightly spicy flavor, with a hint of sweetness from the bell peppers and tomatoes.
Serving suggestions:
Serve the chili with a dollop of sour cream or guacamole, and a sprinkle of chopped fresh cilantro or shredded cheddar cheese.
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