Havana Moon Chili Recipes

HAVANA CHILI

Steps:

• Heat oil in dutch oven, stir in onions and garlic, cook until softened.
• Add meats, cook until brown, breaking up lumps; drain fat.
• Add black beans, broth, tomatoes and spices, bring to boil.
• Reduce heat and simmer 30 minutes, partially covered.
• Uncover and cook 30 minutes.
• Add olives and almonds and cook 5 minutes.
• Serve over rice.

HAVANA MOON CHILI

Steps:

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

CUBAN-STYLE PICADILLO

Steps:

• Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.