This may be the strangest chili we’re making this season – maybe. It’s a very flavorful mix that plays up
the strong Cuban influence in Tampa, the cigar capital of the world. Ground pork and black beans,
mainstays of the Cuban diet are paired with traditional Cuban sandwich ingredients, salami, Swiss
cheese and pickles. The pickles really make this one, so don’t be tempted to skip them.
Level of Difficulty: easy
2.5 lbs ground pork
3 tablespoons olive oil
1 onion, diced
2 ribs celery, diced
2 carrots, diced
1 poblano chili pepper, diced
3 cloves garlic, minced
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon kosher salt
½ teaspoon black pepper
2 cans black beans, rinsed and drained
2 bay leaves
1 (48 oz.) box chicken broth
1 (6 oz.) can tomato paste
1/2 lb. salami, diced
2 cups shredded Swiss cheese
1 cup hamburger dill pickle slices, chopped
Brown the ground pork in a large stockpot over medium-high heat. Drain and reserve.
Heat the olive oil in stockpot over medium-high heat. Add onion, celery, carrots and poblano pepper.
Saute for 8-10 minutes stirring frequently. Add garlic, cumin, chili powder, salt and pepper and sauté an
additional minute. Stir in reserved ground pork, black beans, bay leaves and chicken broth. Simmer
over low heat for 15 minutes. Stir in tomato paste and simmer 30 additional minutes. Stir in salami and
heat through. Remove/discard bay leaves, ladle chili into bowls and top with Swiss cheese and pickles.
French or Cuban bread