Title: Spicy pork & black bean chili
 Categories: Pork
      Yield: 8 Servings
 
      1 lb Black Beans
  1 1/2 lb Boneless lean pork -- cubed
      5    Garlic Cloves -- minced
      1 tb Paprika
      2 ts Cumin -- ground
      1 cn Tomatoes -- chopped 28 oz
      2 tb Red Wine Vinegar
    1/3 c  Parsley or Coriander --
           Chop
           Black Pepper -- freshly
           Ground
      2 tb Olive Oil
      2    Onions, large -- chopped
      4 ts Chili Powder -- (or more)
      2 ts Oregano -- dried
    1/2 ts Chili Pepper Flakes
      2 c  Chicken Stock
      3    Green Peppers -- diced
           Salt
 
  In a large pot, cover beans with water and bring to boil; cook for 2
  minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid
  and cover with 8 cups of cold water. Bring to a boil, reduce heat and
  let simmer for about 1 1/2 hours or until beans are tender. Drain and
  reserve. Meanwhile, heat oil in a large saucepan on high heat and
  brown meat cubes on all sides. Remove from pan and set aside. Add
  onions and garlic to pan; cook on medium heat until tender about 5
  minutes. Add chili powder, paprika, oregano, cumin and chili pepper
  flakes; cook, stirring for 1 minute. Return meat to pan along with
  tomatoes, including juice, stock and vinegar. Bring to boil, let
  simmer, partly covered, for 1 1/2 hours or until meat is tender. Add
  beans and peppers; season with salt and pepper. Cover and cook 15
  minutes more or until peppers are tender. Add chopped parsley or
  chopped coriander. From The Gazette, 92/01/08. Posted by James Lor.
  Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE
  CLIPPER 1.1