CHEF JEFF — ONE BYTE AT A TIME: Smoky White Bean Chili

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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