“Half-the-meat” Chili with Beans and Cranberries (slow cooker recipe)
Ingrédients
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 serrano or jalapeño pepper, seeded and finely chopped
1 tablespoon cocoa
2 tablespoons chili powder
1 tablespoon ground cumin
1 cup vegetable or beef bouillon
1 lb pork shoulder, cut into large pieces
1 19 oz can kidney beans, rinsed and drained
1 19 oz can black beans, rinsed and drained
1 19 oz can diced tomatoes
4 oz (a third of a bag) Fresh Organic Cranberries
1/4 cup demerara sugar (or brown sugar)
Salt and pepper
Toppings (optional)
Fresh coriander
Grated cheddar cheese
Sour cream
Lime wedges
Corn chips
At first glance, a chili recipe with fresh cranberries may seem a bit unusual, but fear not – you’ll be pleasantly surprised by the depth of flavour the cranberries add to the dish. They burst in your mouth, and the tangy taste is perfectly balanced by the cocoa and demerara sugar in the recipe.
Demerara is an unrefined brown sugar with large, crunchy crystals. The taste is rich and faintly spicy, a little like cappuccino – a great complement for the flavours in this delicious chili.
Les étapes
Heat oil in a pan. Add onion, garlic, pepper, cocoa and spices and sauté for 2 minutes. Deglaze pan with bouillon. Bring to a boil and place mixture in the slow cooker. Add pork, beans, tomatoes, sugar and cranberries and mix well.
Heat oil in a pan. Add onion, garlic, pepper, cocoa and spices and sauté for 2 minutes. Deglaze pan with bouillon. Bring to a boil and place mixture in the slow cooker. Add pork, beans, tomatoes, sugar and cranberries and mix well.
Cover and cook on low for 8 hours. Adjust seasoning if needed. At serving time, shred pork in the chili. Serve with sour cream, fresh coriander, cheese, lime wedges and corn chips.
Cover and cook on low for 8 hours. Adjust seasoning if needed. At serving time, shred pork in the chili. Serve with sour cream, fresh coriander, cheese, lime wedges and corn chips.