Ingredients

2 cups (500 mL) dried small Mexican red beans or kidney beans 2 to 3 lbs (1.125 to 1.5 kg) boneless pork loin or shoulder 3 tbsp (45 mL) peanut or canola oil 2 cups (500 mL) chopped onion 2 large cloves garlic, minced 3 tbsp (45 mL) chili powder 1 tsp (5 mL) cumin, freshly crushed seed or ground One 796 mL can diced tomatoes 1 cup (250 mL) beef or chicken broth 1 jar (650 to 675 mL) medium, mild or hot salsa 3 cups (750 mL) sliced fresh mushrooms, about lb (375 g) cup (125 mL) chopped parsley or fresh coriander or mixture of both 1 oz (30 g) unsweetened chocolate tsp (2 mL) salt Garnish 4 cups (1 L) grated medium cheddar One 500 mL tub sour cream, about 2 cups 5 to 6 large fresh plum tomatoes, seeded and diced 1 bunch green onions, thinly sliced Cornbread (recipe follows) or tortilla chips

Description

Don?t Bother Pre-soaking The Beans As They Tenderize Just Fine In 1 Pot While The Pork Braises In Another. Control Spicy Heat By Your Choice Of Salsa. Chocolate Adds Glossy Dark Richness To The Chili And Considerably Enhances Aroma And Flavor―tastin

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