1. Heat the vegetable oil in a Dutch oven or large pot; dump in the onion and garlic and cook until soft. 2. Add the pork and beef, and cook until browned then drain off the excess fat. 3. Add the beef broth and tomatoes, squashing each tomato by hand before adding it. 4. Stir in the vinegar, raisins, spices, sugar and salt and bring to a boil; reduce the heat and cook 30 minutes, partially covered. 5. Uncover and cook for 30 minutes more then add the olives and almonds and cook an additional 5 minutes. 6. To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
