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Comfort Chili

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Brad's Comfort Chili
Serves 6
CAUTION! CONTAINS PEANUT BUTTER. Wonderful chili, full of flavor and a bit creamy (thanks to my secret ingredient)! Added benefit of being what I refer to as a "reduced emissions chili!" If you avoid chili because of the beans... give this a try!
Ingredients
  1. 1 pound ground pork
  2. 1 medium yellow onion (chopped)
  3. 1 large Poblano pepper (chopped)
  4. 1 ½ Tbsp. chili powder
  5. 2 tsps. ground cumin
  6. 1 tsp. paprika
  7. 1 tsp. garlic powder
  8. 2 pinches of salt
  9. 1 can pinto beans
  10. 1 can black beans
  11. 2 cans chopped tomatoes with chili peppers
  12. 1 to 2 Tbsp. peanut butter
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Instructions
  1. Lightly brown the ground pork on medium-high.
  2. Reduce heat to medium and add the chopped onion and bell pepper and place the lid on the pan to sweat the onion and pepper until softened (about 10 minutes).
  3. While sweating the onion and pepper put both cans of beans in a bowl and blend with a stick blender until very small chunks (if any) of bean remain.
  4. Stir the chopped tomatoes and the bean mixture into the pot and add the seasonings – stir well.
  5. Cover and bring to a slow bubble then reduce the heat to Low, remove the lid and stir in the peanut butter throughout the entire chili to ensure even distribution as it melts off the spoon.
  6. Cover and heat on Low an additional 20-30 minutes and serve.
Notes
  1. Place grated cheddar cheese or Mexican blend on top of your bowl of chili.
  2. I enjoy mine with “Juanita’s” Tortilla chips and will crunch some into the bowl.
An Explanation
  1. Why blend the beans? The best way to reduce the indigestible carbohydrates in beans (which are the cause of gas and bloat) is to soak the beans longer. Since canned beans are already soaked, they’re less of a problem but still an issue with most people. By reducing the beans to pulp, you expose the entire bean structure to the hot liquid and dissipate these carbohydrates. Then the ground cumin kicks in and works its magic, further combatting most of the remaining gas. I affectionately call this my “reduced emissions chili!”
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