From “Rachael Ray Just in Time! All New 30-Minute Meals, Plus Super-Fast 15-Minute Meals and Slow-It-Down 60-Minute Meals”:
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 large onion, chopped
3 garlic cloves, chopped
1 red bell pepper, chopped
Salt and black pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 bay leaf
1/2 bottle beer, about 1 cup
3 cups gravy (made by cooking and thickening chicken stock with a butter-flour mixture and adding some grated garlic)
2 (15-ounce) cans black beans, rinsed and drained
5 to 6 cups cooked pork, chopped into bite-size pieces
Zest and juice of 1 lime
2 cups crushed yellow OR white corn tortilla chips
Sour cream, for garnish (optional)
Heat a large pot over medium-high heat with EVOO. Add onion, garlic and bell pepper and season with salt and pepper, chili powder, cumin and bay leaf. Cook, stirring frequently, 5 minutes or until veggies start to get tender, then add beer and cook a minute more. Stir in gravy and black beans and bring to a simmer. Add cooked pork and cook until heated through, 7 to 8 minutes. Add lime zest and juice and stir to combine. Discard bay leaf. Serve chili topped with some of crushed tortillas and a dollop of sour cream. Makes 4 servings.
Per serving (without sour cream): 913 calories; 45 g fat (14 g saturated fat; 44 percent calories from fat); 63 g carbohydrates; 164 mg cholesterol; 1,021 mg sodium; 64 g protein; 14 g fiber.
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