Ingredients
one 14 1/2-ounce can beef broth
one 28-ounce can whole peeled tomatoes, drained
1/4
cup pimiento-stuffed green olives, halved
1/4
cup slivered blanched almonds
2
cups cooked black beans
Directions
1.
Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat.
2.
Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes.
3.
To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.
