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Main Dish

“Half-the-meat” Chili with Beans and Cranberries (slow cooker recipe)


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Ingredients

30 ml (2 tablespoons) olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 serrano or jalapeño pepper, seeded and finely chopped
15 ml (1 tablespoon) cocoa

30 ml (2 tablespoons) chili powder
15 ml (1 tablespoon) ground cumin
250 ml (1 cup) vegetable or beef bouillon

500 g (1 lb) pork shoulder, cut into large pieces
1 540-ml can (19 oz) kidney beans, rinsed and drained
1 540-ml can(19 oz) black beans, rinsed and drained
1 540-ml can (19 oz) diced tomatoes

100 g (half a container) Patience Fruit & Co Fresh Organic Cranberries

60 ml (1/4 cup) demerara sugar (or brown sugar)
Salt and pepper

 

Toppings (optional)

Fresh coriander

Grated cheddar cheese

Sour cream

Lime wedges

Corn chips

Preparation time 15 minutes
Cooking time 8 hours on low // 6 hours on warm Portions 6 to 8 servings (can be frozen)

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.

Ingredients

30 ml (2 tablespoons) olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 serrano or jalapeño pepper, seeded and finely chopped
15 ml (1 tablespoon) cocoa

30 ml (2 tablespoons) chili powder
15 ml (1 tablespoon) ground cumin
250 ml (1 cup) vegetable or beef bouillon

500 g (1 lb) pork shoulder, cut into large pieces
1 540-ml can (19 oz) kidney beans, rinsed and drained
1 540-ml can(19 oz) black beans, rinsed and drained
1 540-ml can (19 oz) diced tomatoes

100 g (half a container) Patience Fruit & Co Fresh Organic Cranberries

60 ml (1/4 cup) demerara sugar (or brown sugar)
Salt and pepper

 

Toppings (optional)

Fresh coriander

Grated cheddar cheese

Sour cream

Lime wedges

Corn chips

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Steps

  1. 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.

  2. 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.

Une filiale de Fruit d'or

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