Smokin' Pork ChilliSubmitted by: UZUME13
IntroductionA delicious, low fat chilli with a smoky flavour. A delicious, low fat chilli with a smoky flavour.
Free Range Lean Pork Mince (Waitrose), 500 gram(s)
Onions, raw, 1 large (optional)
Garlic, 3 clove (or to taste)
1 large Bell Pepper (any colour), diced
Jalapeno Peppers, 2 pepper (optional)
*paprika, smoked, 2 tsp (to taste)
*chilli powder, 1 tsp (to taste)
*Napoli chopped tomatoes tinned, 400 gram(s)
*Cirio - Double Concentrated Tomato Puree, 140 gram(s)
1 cup of stock (fresh or cube - Pork/chicken or veg)
Beans, red kidney, 1 cup
Fresh coriander leaf (chopped) to garnish (optional)
There are several types of smoked paprika you can use. I use a mixture of 1tsp each of hot (picante) and sweet (dulce) smokes paprika...just because I love it and use it so often, however, I have also made this with Sainsbury's own brand smoked paprika and it tastes great.
The spice and chilli addition is a personal choice so if you don't like spice, leave it out. If you are not sure of any flavours, start small and add as you go.
Remember, you can add more, but not take any out :-)
Lastly, the brand names are irrelevant really, I have just included them as they have produced my favourite batches. Any mince, tomatoes etc are fine, especially if you're using a slow cooker (slow cookers are great because you can put any grade of food into them and it comes out tasting fab).
Add the chopped onions and crushed or chopped garlic and stir into the meat
Add the diced pepper and (if using) Jalapeno chillis (remove jalapeno seeds for a less spicy finish)
Stir in and simmer for 2 minutes
Add the paprika and chilli powder (if using) and stir in.
Cook for 1 minute to release the flavours, then add the tinned tomatoes. Stir in well and cook for 2 minutes.
Add the tomato puree and stir in well, simmer for one minute and add the stock. Stir in well.
If slow cooking, cook on high for 4-6 hrs/medium for 6-8 hrs.
If hob cooking: reduce to a simmer and cook for 40-60 minutes, adding stock if it gets too dry.
Serve in bowls, sprinkled with coriander leaf (cilantro in USA)
Serve with rice, taco shells or warm, soft tortillas
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user UZUME13.