Ingredients

Serves 4 to 6

　　2 tablespoons vegetable oil

　　1/2 cup chopped onion

　　3 garlic cloves, minced

　　1 pound ground pork

　　1 pound ground chuck

　　one 14 1/2-ounce can beef broth

　　one 28-ounce can whole peeled tomatoes, drained

　　2 tablespoons balsamic vinegar

　　1/3 cup raisins

　　2 tablespoons chili powder

　　1 teaspoon ground cinnamon

　　1 teaspoon ground cumin

　　1/2 teaspoon ground allspice

　　1/4 teaspoon ground cloves

　　1/2 teaspoon salt

　　1/4 cup pimiento-stuffed green olives, halved

　　1/4 cup slivered blanched almonds

　　2 cups cooked black beans

　　2 cups cooked white rice

　　

Step 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.

　　

Step 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.

　　

Step 3

To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.

　　Chili Nation by Jane and Michael SternBroadway Books