Best Havana Moon Chili Recipes

HAVANA CHILI

Havana Chili image

Make and share this Havana Chili recipe from Food.com.

Provided by chia2160

Categories One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons oil
1 onion, chopped
3 chopped garlic cloves
1 lb ground beef
1 lb ground pork
1 (14 ounce) can beef broth
2 (14 1/2 ounce) cans chopped tomatoes
2 (16 ounce) cans black beans, drained
2 tablespoons balsamic vinegar
1/3 cup raisins
2 tablespoons chili powder
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon clove
salt
1/4 cup green olives, halved
1/4 cup slivered almonds
cooked white rice

Steps:

Heat oil in dutch oven, stir in onions and garlic, cook until softened.
Add meats, cook until brown, breaking up lumps; drain fat.
Add black beans, broth, tomatoes and spices, bring to boil.
Reduce heat and simmer 30 minutes, partially covered.
Uncover and cook 30 minutes.
Add olives and almonds and cook 5 minutes.
Serve over rice.

Nutrition Facts : Calories 658.2, Fat 36.6, SaturatedFat 11.6, Cholesterol 105.9, Sodium 481.3, Carbohydrate 43.9, Fiber 13.8, Sugar 10.4, Protein 40.5

HAVANA MOON CHILI

Havana Moon Chili image

Provided by Jane Stern

Categories Soup/Stew Bean Beef Olive Pork Rice Tomato Super Bowl Raisin Almond Winter

Yield Serves 4 to 6

Number Of Ingredients 19

Ingredients

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

Steps:

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.