Friday, October 26, 2007

Pork Chili

So I selected this recipe because we had pork, but then it turned out we didn't have most of the other ingredients, so I improvised. It turned out rather tasty! I'm a fan of chili; though Maryland isn't much of a chili state, I grew up with my father taking us to The Hard Times Café, where they served five kinds of chili anyway you wanted, from chili dogs to a "five-way" with chili, cheese, spaghetti, beans, and onions. I was a fan of the red Cincinnati chili, while Dad liked the drier Texan style. Either way, I learned to like my chili "chili mac" style (as I have explained previously) over pasta and with lots of cheese. This is more the "red" style that I like, with a wet, tomato base. This comes together pretty quickly, for a chili, and is quite delicious.

Pork Chili
inspired by The Simply Healthy Lowfat Cookbook
Serves 2 8/10

1/2 lb pork tenderloin, cut into 1/2 inch cubes
1 TBS chili powder
1 tsp cumin
1 TBS olive oil
1 large bell pepper, diced (or frozen bell peppers, which is what I had handy, about 3/4 cup)
1/2 cup chopped onion
2 garlic cloves, minced
1/4 tsp basil
1/4 tsp salt
dash of red pepper
1 TBS flour
1/2 cup chicken broth
1 tomato, skinned and pureed in a food processor (you could also use canned crushed tomato, 1/2 cup)
1 tomato, diced (canned would be fine too, 1/2- 1 cup)

3 cups wide egg noodles
1 cup grated cheese of your preference (cheddar is my favorite, but we used left over gruyere and fontina from the Italian fondue)

1) Put 1/2 TBS chili powder, 1/2 tsp cumin, and cubed pork into a ziplock bag and seal. Massage until coated.
2) In a Dutch oven, warm oil over high heat until hot, but not smoking. Add pork and sauté until browned, about 1 minute. Transfer to a plate with a slotted spoon and cover loosely with foil to keep warm.
3) Add bell peppers, onion, garlic, basl, salt, red pepper, and the rest of the chili powder and cumin. Reduce heat to medium low, cover and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Add flour and stir, cooking about 1 minute.
4) Add chicken broth and tomato puree. Increase heat to hight and bring to boil. Lower heat, cover, and simmer for 10 minutes to blend flavors.
5) Return pork to the pot and simmer 2o minutes more, or until meat is tender and pulls apart easily.
6) While pork is cooking, prepare egg noodles according to pack directions.
6) Remove chili from heat and stir in diced tomatoes. Serve over noodles with grated cheese on top.

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