Chili with a Twist

Found this today on epicurious.com while searching for chili recipes (I seldom make chili). Sounded yummy if different, so I included some remarks from cooks who had made it...

HAVANA MOON CHILI

2 tablespoons vegetable oil
1/2 cup chopped onion
3 garlic cloves, minced
1 pound ground pork
1 pound ground chuck
one 14 1/2-ounce can beef broth
one 28-ounce can whole peeled tomatoes, drained
2 tablespoons balsamic vinegar
1/3 cup raisins
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup pimiento-stuffed green olives, halved
1/4 cup slivered blanched almonds
2 cups cooked black beans
2 cups cooked white rice

Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat.

Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes.

To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.

Serves 4 to 6.

rate this recipe
86% would make this recipe again

A Cook from Portland, OR on 02/27/05
This was so good! I rarely give four stars but this is such a fun and unusual recipe I had to give it high marks. I have a chili recipe I've used for 15 years but I think I've found a replacement. It's on the mild side, which makes it great for families, so serve it with a great bottle of hot sauce for those who need more heat. Everyone at our table loved this from 16 months to 40 years old! The meal was full of "Hey! I got a raisin!" comments and the nuts give it such a great texture. I too used hamburger and turkey. Loved it - will make this over and over again!

Cynic from Boise, ID on 02/24/05
I lived and worked in Key West, FL for about 5 years and PICADILLO was pretty much de riguer on most restaurant menus as well as conch chowder and conch fritters and key lime pie etc... This recipe for picadillo sounds okay, but Cuban food is basically just Spanish food, so try to keep the Tex-Mex out of this recipe. Forget the cloves and cumin (although the Moors brought the sombrero and cumin to Spain, omit it anyway :)) If you can find true sultanas, use them instead of raisins, or AT LEAST use golden raisins! Other than that, this recipe is very Cubano :) P.S. Sultanas are dried currants.

A Cook from Pleasanton, Ks. on 02/09/05
This chili is just wonderful - guess it's the sweetness of the raisins. And biting into an almond is a pleasant surprise. This is a keeper at my house