Caribbean Chili with Black Beans

Ingredients

• 1 tablespoon olive oil
• 1 pound ground pork
• 1 pound lean ground beef
• 2 cups chopped white onion, 2 medium
• 8 cloves garlic, minced
• 1 fresh habanero pepper, seeded and finely chopped (optional)
• 1 tablespoon chili powder
• 1/2 teaspoon ground allspice
• 1 14 1/2 ounce can petite diced tomatoes
• 1/2 cup orange juice
• 2 1/2 cups water
• 3 15 ounce can black beans, rinsed and drained
• 1/2 cup golden raisins
• 2 cups chopped mango
• 1/4 cup chopped fresh cilantro
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. In a 4- to 6-quart Dutch oven heat oil over medium-high heat. Add the pork and beef; cook breaking into smaller pieces with a wooden spoon, until no longer pink. Drain fat. Stir in the onion, garlic and habanero, if desired; cook and stir until onion is tender, about 5 minutes. 
2. Stir in the chili powder and allspice; cook 1 minute. 
3. Stir in the undrained tomatoes, orange juice and 2 1/2 cups water. 
4. Bring to a boil, reduce heat to medium-low. 
5. Simmer, covered, for 10 minutes. 
6. Stir in the beans and raisins. 
7. Simmer, covered for 10 minutes more. 
8. Remove from the heat and stir in the mango, cilantro, salt, and pepper.