Saturday, November 03, 2012

Harvest Autumn Chili

I've been holding on to this recipe from the September 2007 edition of Chatelaine.  It was the inspiration for this dish.  Seriously worth the wait.  Totally hit the spot on this chilly fall Saturday that was spent watching college football all day long (yup, I'm grinning from ear to ear - perfect day!!).

Harvest Autumn Chili
Serves 4 - 6

  • 1 tbsp vegetable oil
  • 1 lb pork sirloin, cut into 1 inch chunks (2cm)
  • 1 large onion, diced
  • 2 cloves garlic, chopped
  • 1 tsp chipotle chili powder (add more if you like it spicy!)
  • 1/2 tbsp chili powder (more or less depending on how spicy you like it)
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1 cup diced can tomatoes
  • 3 apples, peeled and diced
  • 2 tsp chicken broth powder and 1 cup water or 1 cup chicken broth or stock
  • 2 medium sweet potatoes, peeled and diced into 1 inch/ 2cm chunks
  • 1/2 red pepper, diced (I use jarred roasted red peppers but you can use fresh)
  • 1 19 oz/540ml can of red kidney beans
  • 3 tbsp chopped cilantro

  1. Heat a large saucepan over medium high heat with the vegetable oil drizzled in the pot.
  2. Brown the pork and toss in the onions, cooking until soft.
  3. Add the garlic, chipotle, chili, cumin and cinnamon, heat for 30 seconds.
  4. Add in the tomatoes, apples and chicken broth.  Stir and reduce heat to medium low.
  5. Simmer for 1 hour until the meat is tender.
  6. Add in the sweet potatoes, red pepper and kidney beans. Increase heat to medium
  7. Stir, bring back to a boil, reduce heat, cover and simmer for 25 minutes.
  8. Stir in the cilantro and serve.