I haven’t been up to much food related this week. Certain Someone is still away on business. He does plan to return this weekend for my Birthday. So I’m happy about that. And then he’ll be grounded here for his third Thanksgiving.
This past Sunday I was seeking some comfort food after a self imposed hibernation. The social offers were plenty, but I’m at a point where I just want to chill in my nest. I have been reading some blogs here and there about warming soups and chili’s. I decided to pull put the old slow cooker and make a chili with slightly nontraditional ingredients. My meat was a a lean pork tenderloin. I had run out of chili, and decided to use my Berbere spice mix I had made up a while ago. This mix has dried chilies,chili powders, cloves, ginger, and the works.I figured it should add a interesting twist. I threw the following in the pot and cooked for 10 hours. I think I ate about two small bowls that night. I figured black beans are rich in anti oxidants, so it cant be all that bad.

Crock Pot Black Bean Chili
pork loin
6 tablespoons Berbere spice mix
6 tablespoons brown sugar
1 can tomato paste
1 cup chicken broth
1 bag pre soaked black beans
bay leaves
1 onion chopped
water
salt
pepper
cayenne pepper

Place all the ingredients in slow cooker . Add water to the halfway level. You may need to add more liquid as the dish cooks.Turn onto the 10 hour setting. At around the 8th hour the meat should start to able to fall apart as you pull it with a fork. Shred the meat and stir . Adjust seasonings to taste. Let continue to cook. Enjoy.