I like spicy (not hot) meals to enjoy the flavors and avoid suffering, smile. I always make my chili with a mix of seasonings, leaving the “hot” element to be added to-taste. I also use all kinds of beans; red, pink, garbanzo, Cannellini, Great Northern, etc. This chili was amazing!
Approx. Prep and Cook Time: 20 minutes
Approximate Cost: $5.44 or $1.81 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
1 can Cannellini beans (.99)
1 Sazón envelope (.25)
1 tbsp. Angie’s basting oil (.40)
3 med size boneless country style ribs, cubed ($2.35)
1 tbsp. roasted garlic and herbs (.30)
2 c. chicken stock ($1.25)
1 ½ tbsp. chopped dry onions (.25)
1 frozen sofrito disk (.30)
Hot sauce to-taste (.10)
1 avocado ($1.25)
Brown rice (Optional)
Clean and season the pork with 1 tbsp. of my basting oil and roasted garlic and herbs seasoning. Set aside.
Rinse the beans thoroughly, drain, set aside.
In a saucepan over med-high, sauté the pork in its marinade until golden.
Add the drained beans, chopped dry onion, Sazón, sofrito and chicken stock.
Bring it to a boil, then reduce the heat to low, cover and cook for about 5 to 8 minutes.
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.