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&nbsp &nbsp; &nbsp &nbsp; &nbsp <a href="http://www.platinumrecipescollection.com/free/"><img src="images/tellafriend5.jpg" border="0"></a></p><br /><br /></b><br /><br /> </b><br /><br /> <p> <font size="4"> <b>Spicy Pork And Black Bean Chili</b><br /><br /></b><br /><br /></b> Yield: 8 Servings<br /><br /> 1 lb black beans<br /> 1 1/2 lb boneless lean pork --,Cubed<br /> 5 garlic cloves --,Minced<br /> 1 T paprika<br /> 2 t cumin --,Ground<br /> 1 cn tomatoes -- 28 oz,Chopped<br /> 2 T red wine vinegar<br /> 1/3 c parsley (or coriander --)<br /> 1 chop<br /> 1 black pepper -- freshly<br /> 1 ground<br /> 2 T olive oil<br /> 2 onions,large -- chopped<br /> 4 t chili powder -- (or more)<br /> 2 t oregano --,Dried<br /> 1/2 t chili pepper flakes<br /> 2 c chicken stock<br /> 3 green peppers --,Diced<br /> 1 salt<br /> <br /> <?php include("../inc/ads-468x60.inc"); ?> <br /> 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<br /> 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. 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