Time
prep 0:30
total 2:30
Ingredients
| 2 tbsp. | vegetable oil | | 1 lb. | lean pork, cut in half inch cubes | | 1 lb. | beef chuck, cut in half inch cubes | | 3 to 4 | carrots, quartered lengthwise, then diced | | 1 | md. onion, chopped | | 1 | bell pepper, chopped finely | | 1 | jalapeno, seeded and chopped finely | | 3 cloves | garlic, smashed and chopped | | 1 can (1-3/4 lb.) | whole Italian tomatoes, torn in pieces | | 1 can | water | | 1/4 tsp. | Habanero Tabasco Sauce | | 1 tbsp. | fresh lime or | | lemon juice | | 2 tbsp. | balsamic Vinegar | | 2 cubes | chicken bullion | | 1 tbsp. | dried oregano | | 1-1/2 tbsp. | ground cumin | | 1 tbsp. | chili powder | | 1/2 tsp. | cayenne pepper | | 1 tsp. | salt | | 1/2 tsp. | black pepper | | 1-1/2 tbsp. | sugar | | 1 square | cooking chocolate | | 1 tbsp. | Cocoa powder and sugar dissolved in hot water |
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Instructions
Heat oil in large soup pot. Add onions, carrots, bell pepper, and jalapeno; sauté for about 4-6 minutes, stirring occasionally. Add meat and garlic and continue to sauté; stir on a high temperature until meat is browned lightly on all sides.
Add can of tomatoes, water, Tabasco Sauce, lime/lemon juice, balsamic vinegar and bring to a simmer. Add bullion cubes, oregano, cumin, chili powder, cayenne pepper, salt and sugar.
Simmer slowly for at least 1-2 hours. Add chocolate or cocoa mixture, stirring constantly until fully melted and incorporated.
Serve over cooked rice with corn tortillas or cornbread.
Author's Comments
Yummmmmm!
(This is even BETTER the next day after being refrigerated overnight.)
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