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Foodgeek: |
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Rating: |
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Servings: |
6 to 10 servings |
Prep. Time: |
:30 |
Total Time: |
2:30 |
Ingredients: |
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2 tbsp. vegetable oil
1 lb. lean pork, cut in half inch cubes
1 lb. beef chuck, cut in half inch cubes
3 to 4 carrots, quartered lengthwise, then diced
1 md. onion, chopped
1 bell pepper, chopped finely
1 jalapeno, seeded and chopped finely
3 cloves garlic, smashed and chopped
1 can (28 oz.) whole Italian tomatoes, torn in pieces
1 can water
1/4 tsp. Habanero Tabasco Sauce
1 tbsp. fresh lime or lemon juice
2 tbsp. balsamic Vinegar
2 cubes chicken bullion
1 tbsp. dried oregano
1-1/2 tbsp. ground cumin
1 tbsp. chili powder
1/2 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. black pepper
1-1/2 tbsp. sugar
1 square cooking chocolate
1 tbsp. Cocoa powder and sugar dissolved in hot water
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Directions:
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Heat oil in large soup pot. Add onions, carrots, bell pepper, and jalapeno; sauté for about 4-6 minutes, stirring occasionally. Add meat and garlic and continue to sauté; stir on a high temperature until meat is browned lightly on all sides.
Add can of tomatoes, water, Tabasco Sauce, lime/lemon juice, balsamic vinegar and bring to a simmer. Add bullion cubes, oregano, cumin, chili powder, cayenne pepper, salt and sugar.
Simmer slowly for at least 1-2 hours. Add chocolate or cocoa mixture, stirring constantly until fully melted and incorporated.
Serve over cooked rice with corn tortillas or cornbread.
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Yummmmmm!
(This is even BETTER the next day after being refrigerated overnight.)
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