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Ingredients
| sirloin steak: 12 oz |
| olive oil: 2 Tbl |
| onions (chopped): 1/2 cup |
| garlic: 2 cloves |
| canned stewed tomatoes: 14.5 oz |
| butternut squash (cubed): 1 1/2 cups |
| red kidney beans: 15 oz |
| black beans: 15 oz |
| frozen sweet yellow corn kernels: 1 cup |
| water: 1 cup |
| chili powder: 1 Tbl |
| unsweetened baking chocolate - liquid: 1 Tbl |
| ground cumin: 1/2 tsp |
| ground cinnamon: 1/4 tsp |
Herb-flavor or plain flour tortillas
| dried oregano (ground): 1/4 tsp |
Mole-Style Pork Chili
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
1. Trim fat from meat. Cut meat into 1/2-inch cubes. In a 4- to 5-quart Dutch oven, heat oil over medium heat. Add meat, onion, and garlic; cook until meat is brown, stirring occasionally. Stir in undrained tomatoes, squash, kidney beans, black beans, corn, the water, chili powder, chocolate, cumin, cinnamon, and oregano. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until squash and pork are tender, stirring occasionally. If desired, serve with tortillas. Makes 6 servings.