Rollover Roast Pork and Black Bean Chili by Rachael Ray  Ingredients:       2 tablespoons  extra virgin olive oil (EVOO)    1  large onion, chopped       3 cloves  garlic, chopped or grated    1  red bell pepper, chopped       pinch Salt and pepper    2 tablespoons  chili powder       1 tablespoon  ground cumin    1 bay leaf       1/2 bottle  beer (about 1 cup)    3 cups  leftover gravy       2 cans  black beans (15 ounces each), drained    5-6 cups  leftover roast pork, chopped into bite-size pieces       1 Zest of 1 lime    2 cups  crushed yellow or white corn tortilla chips       1 pint of sour cream for garnish

Preparation:

PreparationHeat a large pot over medium-high heat with two turns of the pan of EVOO, about two tablespoons. Add the onions, garlic, red bell pepper, salt, pepper, chili powder, ground cumin and bay leaf. Cook, stirring frequently, for 3-4 minutes, until the veggies start to get tender. Add the beer and continue to cook for 2-3 more minutes. Add leftover gravy and black beans and bring up to a simmer. Add the cooked pork and cook to heat the pieces through, just a couple of minutes. Serve the chili in bowls and top with some of the crushed tortillas, lime zest and a dollop of sour cream.

Categories:  Black Beans, Cajun, Dinner, Main Dishes, Mexican

Estimated Serving:  4

Estimated preparation time:  20 min.

Language:  English

Shared by:  Jilly    2009/11/23