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Reviews Date of last review
Sat August 29, 2009
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Description: A decidedly Cubano twist on chili!
Ingredients: 2 tablespoons olive oil
4 minced garlic cloves
1/2 cup chopped onion
1 pound ground chuck
1 pound ground pork
1 14 oz can beef broth
1 28 oz can whole peeled tomatoes
2 tablespoons balsamic vinegar
1 teaspoon brown sugar substitute (I use whey low gold)
2 tablespoons chili powder
1/2 tablespoon salt
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 cup manzilla pimento stuffed olives (0 carb)
How To Prepare: Heat the oil in a large heavy fry pan. Stir in the onion and garlic and cook until soft. Add the ground chuck and pork and cook until browned. Drain off the excess fat.

Drain the can of tomatoes. Add tomatoes and beef broth, squashing the tomatoes with your hands as you add them. Then stir in the vinegar, sugar, salt & spices. Bring it all to a boil and reduce heat to a simmer. Simmer partly covered for 30 minutes. Uncover and cook for 30 more minutes.

Slice the olives in half. Add to the mixture and cook an additional 5 minutes.

(Sometimes I will add a can or 2 of drained black soy beans during the last 30 minutes of cooking).

Serve in bowls.
Number of Servings: 6
Preparation Time: 1 hour 15 minutes
Effort (Easy, Average, Difficult): Easy
Junior LCF Member
Posts: 6
Registered: July 2008
Location: Jupiter, FL

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