Rollover Cooking: Roast Pork & Black Bean Chili

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 4 servings
2 tablespoons extra-virgin olive oil (EVOO)
1 large onion, chopped
3 cloves garlic, chopped or grated
1 red bell pepper, chopped
Salt and pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 bay leaf
1/2 bottle beer, about 1 cup
3 cups leftover gravy
2 15-ounce cans black beans, drained
5 to 6 cups leftover roast pork, chopped into bite-size pieces
Zest of 1 lime
2 cups crushed yellow or white corn tortilla chips
Sour cream for garnish

Heat a large pot over medium-high heat with 2 turns of the pan EVOO, about 2 tablespoons. Add the onions, garlic and red bell pepper, salt, pepper, chili powder, ground cumin and bay leaf. Cook stirring frequently for 3-4 minutes, until the veggies start to get tender.

Add the beer and continue to cook for 2-3 more minutes.

Add leftover gravy and black beans, and bring it up to a simmer. Add the cooked pork and cook to heat the pieces through, just a couple of minutes.

Serve the chili in bowls and top with some of the crushed tortillas, lime zest and a dollop of sour cream.