Spicy Garbanzo (Chickpeas) Pork Chili!!

I know it is unbelievable that it has taken me so long to start writing my recipes in here! Well better late than never!! Today I will start my blog with the meal I cooked yesterday for dinner! Yes! Spicy Chili with a little variation!! Ground pork and garbanzo beans!! I know we all like chili specially when is chilly!! :) It is not 100% the case here in Miami but I have been raining a lot in past 3 days and temperature will be dropping slowly and hopefully this weekend it will be chilly!! Chili is the type of meal that is so easy to make and it always more enjoyable the next days of cooking!!! I personally don't like Red kidney beans that much so I decided to made my chili this time with garbanzo. You can substitute the beans with your favorite beans as well. Also I used ground pork because is more tasteful but if you don't eat pork go ahead and substitute the meat with your favorite ones!! If you are vegetarian forget about the meat and just leave the garbanzos!! Garbanzos are very high in protein and have so many health benefits that they will make a meal by themselves!!

Ingredients:

2 spoons of Extra Vigin Olive Oil (EVOO)
1 bag of garbanzo dry beans/chickpeas (I think it is about 1 pound in a bag)

1 pound of ground pork more o less. I just bought a small pack from Publix my closer supermarket!

1/2 of big white onion I think! Use common sense!!

3 garlic’s cloves or more! The more the better!!

1 leek (the white part only)

2 small carrots or none!

2 celery stacks

1/2 red bell pepper plus another 1/2 yellow bell pepper or any color you have!

Cumin, Salt, and pepper as much as you want!! I know I am really bad sometime with measurements!! :P What did I say?? ;)

Chicken broth a lot!! I used the organic one from Costco. Almost 2 cartons!! It depends how soupy you want yours.... jajajaja (I am so excited!!)

2 spoon of tomato paste

1 can of diced tomatoes with jalapeños. I used Del Monte. If you can’t find this type get the regular can of diced tomatoes and add one jalapeños!! When buying tomatoes from cans always look for the one that don’t have salt added if it is possible!! I try to avoid cans when I cook because they are full of preservatives and sodium!! It is so bad for you...

Chopped Cilantro for garnishing

Cheddar cheese. Cabot Cheese is my favorite! By the way you have to shred it yourself! :)

Sour cream!! Yes the fat one!! For serving too!! :)))

Preparation:

First rinse garbanzos in cold water. Boil the beans with water and salt for 3 minutes on medium high, turn off the heat, move the pan from the heat and let the beans rest in the hot water for about 1 hour!! In the meantime chop the onions, leeks, carrots, celery, and bell peppers in dices!! Peel garlic cloves!! First add some olive oil in a deep sauté pan, add onions, and sauté it until translucent. Add crushed garlic’s cloves and sauté for 2 more minutes. Add the rest of chopped veggies, salt, pepper, and cumin. Stir until you incorporate all the ingredients!! Transfer the whole mixture to the crock pot; add tomatoes, tomato paste, and chicken broth. Cook for 8 hours on high in the crock pot. If you are not using a crock pot you could either cook the beans in the pressure cooker first by themselves with salt only until they get soft and then cook them a little longer with the sautéed veggies, or you may want to cook the beans in a conventional way on your stove until beans are soft!! For serving you could garnish with chopped cilantro, cheddar cheese, sour cream, and a dash of your favorite hot sauce or perhaps your favorite olive oil!! ;) Hope you make it!! I would like to hear from you too!! Any addition or comment to this recipe is welcome!!

Sarabelle