CHEF JEFF — ONE BYTE AT A TIME: Smoky White Bean ChiliPunch up this old favorite with some Spanish paprika.
By: Herald Staff Report,
Punch up this old favorite with some Spanish paprika.
Smoky White Bean Chili
1 pound ground pork
3 cloves garlic, minced
1 onion, chopped
1 tablespoon ground cumin
2 teaspoons sweet smoked Spanish paprika
½ teaspoon each: chili powder, salt
Freshly ground pepper
¼ cup red wine
1 14-ounce can diced tomatoes
2 14-ounce cans cannellini beans, drained, rinsed
½ cup chopped cilantro
Sour cream, lime wedges
Heat Dutch oven over medium heat; add pork. Brown meat until no longer pink. Remove with slotted spoon to bowl. Reduce heat to low; add garlic and onion. Cook until onion wilts. Add cumin, paprika, chili powder, salt and pepper to taste. Cook 1 minute. Pour in wine, stirring up browned bits; cook 5 minutes. Add cooked meat, tomatoes and beans; cover. Cook over medium-low heat for 15 minutes. Season to taste. Serve in bowls topped with cilantro, a spoonful of sour cream and lime wedges on side.
Yield: Serves 6.
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