I always tend to cook like an Italian mama… so when we had some left over slow roasted pork shoulder from entertaining on weekend, it became chilli con carne. You can make this dish on the stove top, but the smoky flavour took the dish to the next level!

 Ingredients

• Splash olive oil
  
• 1 onion diced
  
• 2 carrots diced
  
• 2 sticks celery, diced
  
• 4 cloves garlic, minced
  
• 1 tablespoon ground chilli (as hot or mild as you like)
  
• 2 teaspoons ground cumin
  
• 2 teaspoons smoked paprika
  
• 1 teaspoon sea salt
  
• 1/2 teaspoon cracked pepper 
• 1/4 teaspoon cayenne pepper 
• 1 kilo cooked pork cut into bite size pieces (you could also use beef)
  
• 2 cups cooked black beans (or one tin)
  
• 2 cups soaked and cooked kidney beans (or one tin)
  
• 3 tins diced tomatoes
  
• 2 cups my harvest roasted tomato sauce (recipe on blog) or add another tin of tomatoes
  
• 2 tablespoons tomato paste
  
• 500 ml chicken broth (recipe on blog) - add 250ml to start then see how much you need
  

Directions 

1. In a Dutch oven or heavy bottom casserole dish on medium heat, sauté the onion, garlic, carrot and celery in oil for a few minutes.

2. Add spices and stir for 30 secs.

3.  Add all other ingredients and bring to a simmer on the stove. 

4.  If you don’t have a smoker continue to simmer for 45-60 mins (add broth if required). 

5.  If you have a smoker, heat the smoker to 180 degrees and transfer the Dutch oven to sit directly on the grill grate and cook uncovered for one hour (add more broth if needed). For an even smokier flavour, and if you have time, reduce temp to 85 degrees and smoke for another hour.

6.  Serve with rice or baked sweet potatoes and top with coriander, avocado, steamed silverbeet or toss through some spinach leaves and a squeeze of lime.

    

   Enjoy, 

Xx Meaghan