Creado con IA

Texas Pork Belly Chili

Name: Texas Pork Belly Chili
Ingredients: 2 lbs pork belly, diced; 1 large onion, chopped; 3 cloves garlic, minced; 2 cans (14.5 oz each) diced tomatoes; 2 cans (15 oz each) kidney beans, drained and rinsed; 1 can (6 oz) tomato paste; 1 cup beef broth; 1/4 cup chili powder; 1 tablespoon cumin; 1 tablespoon smoked paprika; 1 teaspoon oregano; Salt and pepper to taste; Shredded cheddar cheese for garnish; Sour cream for garnish; Chopped green onions for garnish

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Ingredientes

4 Raciones

pork belly, diced2 lbs
large onion, chopped1 large
garlic, minced3 cloves
diced tomatoes29 oz
kidney beans, drained and rinsed30 oz
tomato paste6 oz
beef broth1 cup
chili powder1/4 cup
cumin1 tablespoon
smoked paprika1 tablespoon
oregano1 teaspoon
saltto taste
pepperto taste
shredded cheddar cheesefor garnish
sour creamfor garnish
chopped green onionsfor garnish

Preparación

1
In a large pot or Dutch oven, cook the diced pork belly over medium heat until browned and crispy. Remove the pork belly with a slotted spoon and set aside, leaving the fat in the pot.
2
Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
3
Return the pork belly to the pot. Stir in the diced tomatoes, kidney beans, tomato paste, beef broth, chili powder, cumin, smoked paprika, and oregano. Season with salt and pepper to taste.
4
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for at least 1 hour, stirring occasionally. The chili should thicken and the flavors will meld together.
5
Taste and adjust seasoning if necessary. Serve hot, garnished with shredded cheddar cheese, sour cream, and chopped green onions.