Pork, Black Bean and Corn Chilli

by Steve Cylka

1 tbsp oil 1½ cups onion, diced 1½ cups celery, diced 1½ cups yellow pepper, diced 2 cloves garlic, minced 1½ lbs ground pork 1½ lbs pork loin or tenderloin, cubed 1 14 oz can (398ml) diced tomatoes 2 15 oz cans black beans, rinsed and drained

1 can corn, rinsed and drained 3.8 cups (900ml) chicken broth, salt free 1 5.5 oz can tomato paste 1 tsp chilli powder 1-2 tsp chipotle powder 1 medium Mexican chilli, finely sliced 1 tsp sugar 2 limes 2 tsp salt 1 bunch Cilantro

INSTRUCTIONS

Heat oil, on medium heat, in a Dutch oven or large pot. Add ground pork and fry until partly cooked. Use a wooden spoon or spatula to break the ground pork into crumbled small chunks of meat during cooking. Add cubed pork and cook until ground pork is fully cooked.
Add onion, celery, pepper and garlic to the Dutch oven and fry, stirring often, until the vegetables are tender.
Stir in the remaining ingredients and bring to a boil.
Zest lime and add the zest. Lower heat, stir and cover with lid.
Let the chilli simmer for 90 minutes (or for 6-8 hours in a slow cooker on low). Juice limes and add juice.
Serve hot.

[If pork loin or tenderloin is not available, other meat will work fine; for example, chopped ham, andouille, sausage or just more ground pork are all excellent options.]