Havana Mooon Chili

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 1 lb ground pork
• 1 lb ground chuck
• 1 (14 1/2 ounce) can beef broth
• 1 (28 ounce) can whole canned tomatoes, drained
• 2 tablespoons balsamic vinegar
• 1/3 cup raisins
• 2 tablespoons chili powder
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 tablespoon salt
• 1/4 cup pimento stuffed olive, halved
• 1/4 cup blanched slivered almond
• 2 cups cooked black beans
• 2 cups cooked white rice

Directions

1. 1

   Heat the vegetable oil in a Dutch oven or large pot; dump in the onion and garlic and cook until soft.

2. 2

   Add the pork and beef, and cook until browned then drain off the excess fat.

3. 3

   Add the beef broth and tomatoes, squashing each tomato by hand before adding it.

4. 4

   Stir in the vinegar, raisins, spices, sugar and salt and bring to a boil; reduce the heat and cook 30 minutes, partially covered.

5. 5

   Uncover and cook for 30 minutes more then add the olives and almonds and cook an additional 5 minutes.

6. 6

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