Havana Moon Chili Recipes

Steps:

• Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat.
• Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes.
• To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.

Steps:

• Heat oil in dutch oven, stir in onions and garlic, cook until softened.
• Add meats, cook until brown, breaking up lumps; drain fat.
• Add black beans, broth, tomatoes and spices, bring to boil.
• Reduce heat and simmer 30 minutes, partially covered.
• Uncover and cook 30 minutes.
• Add olives and almonds and cook 5 minutes.
• Serve over rice.

Steps:

• Heat a large Dutch oven until hot over high heat. Add the ground beef, and cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell pepper, cook until the meat has browned, and the onions have softened and turned translucent, about 5 minutes. Pour meat into a large mesh strainer and press to expel excess fat.
• Place meat back into Dutch oven along with stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, or until chili reaches desired consistency.