Colorado Chili - cooking recipe

Ingredients

1 lb. boneless pork loin roast, cut into 3/4-inch cubes
3 tsp. olive or canola oil, divided
1 large onion, chopped
2 celery ribs, chopped
1 jalapeno pepper, seeded and chopped*
1 garlic clove, minced
1 1/2 c. water
1 Tbsp. chili powder
2 tsp. brown sugar
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
1 (6 oz.) can tomato paste
1 (16 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
1 (14 1/2 oz.) can diced tomatoes (undrained)
2 tsp. minced fresh cilantro or parsley

Preparation

In a Dutch oven or large saucepan over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm. In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Garnish with cilantro. Yield: 5 servings.