We'll get to the chili in a moment. I just wanted to share the cornbread I made to go with it. I used a round casserole with a rounded bottom. The loaf came out looking like a flying saucer. So cute!
OK, back to dinner. I spent half a rainy day working on this, only to have it clear up just as the cornbread came out of the oven. At least I got to pick a pepper off the bush, and find out they are indeed bell peppers. From the shape, I was worried they might be hot. I'm putting the pepper in this recipe as a jalapeño, but the bell worked fine in mine.
My friend gave me a seasoning mix from her Dove chocolate business. The ingredients read like a mole base and I was out of chili powder, so I used that. It worked well in this case and did not taste like chocolate. If anyone feels inclined, add a teaspoon of cocoa powder for an unusual flavor note.
*3/4 lb pork stew meat, cut into 1" pieces
2 C low sodium chicken broth
1/2 C diced onion
1 jalapeño pepper, seeded and diced
*1 clove garlic, minced
1 Tb chili powder
*2 small or 1 large apple, such as gala or golden delicious
1 15 oz can red kidney beans, drained and rinsed, or 1/2 cup dry soaked and cooked
2 Tb brown sugar
*1/4 C apple cider vinegar
1 6 oz can tomato paste
salt to taste
*shredded cheese and/or cilantro, to garnish
1. In a medium saucepan over medium heat, brown pork and onions, stirring frequently, about 5 minutes. Add pepper and garlic and cook 1 minute. Add broth and chili powder and bring mixture to a low boil. Lower heat to a simmer and cook until pork starts to fall apart, at least 1 hour.
2. Dice apples (peeling optional). Add remaining ingredients except garnishes and return to a simmer. Cook until apples begin to soften, about 5 minutes. Don't cook too long, or they'll lose integrity and melt into applesauce.
Difficulty rating :)