Pork and Black Bean Chili

This chili recipe is made easy with the use of a slow cooker. I've also used the recipe as a burrito filling with the addition of cooked rice, sour cream and flour tortillas. If you were to invite guests in, the use of a slow cooker makes meal preparation so much easier, and the recipe can easily be doubled to feed more people. Making burritos also really stretches this dish to feed more people. Blessings...

Recipe:

1 pound boneless pork, cut into 1/2" cubes
2 (16-oz.) cans black beans, rinsed and drained
1 cup chopped red pepper
1 cup tomato, peeled, seeded and chopped
1/2 cup diced onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes, optional
2 teaspoons chili powder
1/2 teaspoon salt
1 (8-oz.) can tomato sauce
sour cream, flour tortillas, cooked rice and chopped fresh cilantro, to taste.

Combine the first 11 ingredients in a slow cooker. Cover and cook on low heat for about 8 hours. Stir the chili and taste. Serve as chili in bowls with cilantro sprinkled over top.

To serve as burritos, place about 1/2 cup of the slightly drained mixture on a flour tortilla with some rice. Top with sour cream and cilantro.

Recipe serves 4-5 as chili