Pork Chili with Black Beans

Chili peppers in adobo sauce can be found in the ethnic food section of your local grocery store.  The recipe says one or two - my suggestion is to start with one.  You can always add more, but you cannot remove them if they start eating the lining of your stomach.  I learned the hard way that 1.  They are HOT and 2.  They get HOTTER with cooking.

  8 Ounce Pork, Lean And Boneless                            1 Tsp dried basil, crushed

  1 Tsp olive oil                                                           1 Tsp dried oregano, crushed

  1/4 Cup Onion, Minced                                             1 Tsp chili powder

  2 Clove Garlic, minced                                              1/2 Tsp ground cumin

  14.5 Ounce Diced Tomatoes, undrained                     15 ounce can black beans, rinsed and drained

  8 Ounce Tomato Sauce                                             1 1/2 Cup frozen whole kernel corn

  1 Cup water                                                                                      

  1 or 2 peppers from a 7 ounce can of chipotle         

      pepper in adobo-sauce, chopped                                        

Trim fat from meat. Cut meat into bite sized pieces. Lightly coat a large saucepan with cooking spray and heat over medium high heat.  Add meat, cook and stir for 2 to 3 minutes or until meat is brown. Remove meat from saucepan and set aside.  Carefully add the oil to the hot saucepan. Cook onion and garlic in the hot oil about 4 minutes or until onion is tender. Stir in undrained tomatoes, tomato sauce, water, chipotle pepper (use one or two from the can – they are very HOT), basil, oregano, chili powder, and cumin. Bring to boiling; reduce heat.  Simmer, covered, for 15 minutes, stirring occasionally.  Stir in black beans and frozen corn. Simmer, covered, for 5 minutes more, stirring occasionally. Stir in meat. Heat through.