Sunday, December 20, 2009

Pork and Pinto Bean Chili

I made this "chili" recipe out of the dozen or so on Martha's website, recipe here.  I was impressed with the Texas Chili recipe and I wanted to try another.  I picked it for a couple of reasons.  One was the choice of chilis - roast poblanos which are a slightly hot, but flavorful.  Another was the achiote paste, which I had not used before.  I learned that achiote is a ground form of annatto, which is bright red.  Finally, it was a pork-based chili, which I am not accustomed to, and I thought that maybe it had potential.

What came out was great for a snow day, but it was more of a spicy bean soup than a chili.  Serve as a stew over rice, or just stick with Texas style.

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