Most Southwestern chilis include pinto or black beans. However, this is a true Indian chili with corn instead of beans, and it is a great example of native American cooking. You will love the complex and complementary flavors. We love the healthful aspects of beans, so we've added Garbanzo beans to this recipe. You can feel free to leave them out if you'd like something even more traditional. Serve with warm corn bread...and if you like it...consider buying a cookbook by James Villas as this is adapted from one of his recipes.
- 1/4 corn or vegetable oil
- 8 meaty country-style pork spareribs (about 3 pounds), meat removed from bones, cut into 1/2 inch cubes
- 2 medium onions finely chopped
- 3 garlic cloves minced
- 2 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
- Tobasco sauce to taste
- 3 large ripe tomatoes, chopped or one 14.5oz can of diced tomatoes
- 1 29oz can of Garbanzo beans (optional)
- 2 cups water
- 1 cup beef broth
- 2 12oz cans corn kernels, drained
- In a heavy, large pot, heat the oil over moderately high heat, add the pork and brown on all sides--in multiple batches if needed.
- Add the onions, bell pepper, and garlic and stir till lightly browned, about 5 minutes. Sprinkle the chili powder, cumin, and oregeno over the pork and vegetables and stir well. Add the salt, pepper, and Tabasco, stir and continue cooking for 3 minutes.
- Add the tomatoes, water, and broth and stir well.
- Bring the liquid to a boil, reduce to a gentle simmer, cover, and cook for 1 hour.
- Add the corn and Garbanzo beans and cook another 30 minutes.
- Serve with warm corn bread or tortillas and your choice of vegetable or salad.
|Amount Per Serving||%DV|
|Serving Size 430g|
|Recipe makes 6 servings|
|Calories from Fat 24||9%|
|Total Fat 2.83g||4%|
|Saturated Fat 0.4g||2%|
|Trans Fat 0.0g|
|Total Carbs 52.04g||14%|
|Dietary Fiber 10.2g||34%|