Yeah, it's still cold. We've had high winds and even more snow. It didn't stick, but it was still cold! And is there anything better when the temp drops than steamy chili with a piece of oven fresh cornbread? Ok, maybe there are a few things better (or more fun) than food when it's cold, but food is definitely high up on the list. ;)
I love chili. I love it with beef, ground turkey, or pork. I like it with beans, because I'm a Yankee (the kind that lives up north--NOT to be confused with a Yankees fan, which I am not, hehe) , but I also like it without beans, because my good friends in Texas have influenced my cooking over the years. And their threats of bodily harm finally hit home. Kidding! hehehe! It's a hot topic, though, the beans vs. no beans debate.
Whether you like your chili with beans or not, it's a stick-to-your-ribs satisfying meal. Add warm cornbread and you're all set!
I have a few tried and true chili recipes in my files, but the other night, I had some pork chops that I wanted to do something different with. I took a tour of my pantry and fridge and came up with this recipe. It's not spicy, so if you want it hot, make adjustments. And speaking of adjustments, there are millions of chili recipes out there, and everyone's got their favorite. So if you want to use this recipe, feel free to change it to your liking. It's not carved in stone. We'll get to the cornbread in a minute.
Chili with Pork and Chickpeas
olive oil
1 cup chopped onion
4 or 5 cloves of garlic, minced
1 - 1 1/2 lbs pork, cubed into bite-sized pieces
2 tsp cumin
1 tsp paprika
1/2 tsp fresh ground pepper
1/2 tsp salt
1 tbsp cocoa
1 tbsp chili powder
1/8 tsp cinnamon
1/4 tsp ground red pepper
1 1/2 cups beef broth
2-3 tbsp tomato paste
1 (15 oz) can chickpeas, rinsed and drained
1 (14 oz) can diced tomatoes, undrained
1 jalapeno, seeded and chopped (or not seeded, if you prefer)
small handful chopped cilantro
Heat the oil in a large saute pan over medium high heat.
Add onion and garlic, and saute for about 3 minutes, then add the pork.
Saute for a few minutes and get the pork nicely browned.
Stir in the next 8 ingredients (cumin through red pepper) and stir constantly for about 1 minute.
Add the beef broth and scrape up all the good bits on the bottom of the pan.
Add the tomato paste, chickpeas, tomatoes and jalapeno, bring to a boil.
Cover, reduce heat and simmer about 20 minutes.
Stir in cilantro.
Serve up with a healthy dollop of sour cream or my preference, Greek yogurt, and a sprinkle of shredded cheese.
And don't forget your cornbread! I found this cornbread at Madeline's Adaptations. Hers had everything I like in mine--it's a bit sweet, it has cheese, and it has some corn.
It's a quick throw together bread to have alongside your chili, or with anything else might want it with. It's delicious! I'm always on the lookout for cornbread recipes, and this is one of the best ones I've found.
See the recipe here.
