01/29/15 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Havenand HuahuaChef Todd Erickson. He’ll bring tacos to taste. By phone, Miami Food Editor, Evan Been. He’ll talk about beer with tacos. They’ll both give us tips for Super Bowl eats.
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.
Recipes
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 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
For garnish:
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. Makes 2 servings.
Nutrition Information
For entire meal: Per serving: 598 calories (23 percent from fat), 15.1 g fat (4.7 g saturated, 6.9 g monounsaturated), 84 mg cholesterol, 44.3 g protein, 76.6 g carbohydrates, 29.4 g fiber, 727 mg sodium.
Shopping List
To Buy: 1/2 pound pork tenderloin, 1 can red kidney beasn, 1 can chopped tomatoes, 1 small bottle chili powder, 1 small bottle ground cumin, 1 package frozen corn, 1 small bunch celery, 1 small green pepper, 1 small bunch cilantro.
Staples: Olive oil, onion, salt, black peppercorns
Helpful Hints
- 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.
Countdown:
- Prepare ingredients.
- Make chili.
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on
