2 lbs (1 kg) lean ground pork

2 tablespoons (30 ml) olive oil

1 large onion, finely chopped

2 cloves garlic, finely chopped

1 jalapeño pepper, seeded and finely chopped

2 tablespoons (30 ml) chili powder

1 tablespoon (15 ml) paprika (mild or hot, to taste)

1 tablespoon (15 ml) ground cumin

1 cup (250 ml) coffee, warm

1 can 19 oz (540 ml) red kidney beans, rinsed and drained

1 can 19 oz (540 ml) white beans, rinsed and drained

1 can 19 oz (540 ml) black beans, rinsed and drained

1 can 19 oz (540 ml) diced tomatoes

Salt and pepper

In a large skillet, brown meat in oil while crumbling with a wooden spoon. Season with salt and pepper. Add onion, garlic, pepper and spices and cook for 2 minutes. Deglaze with coffee. Bring to a boil and transfer pork mixture into slow cooker. Add beans and tomatoes and mix thoroughly.

Cover and cook on high for 4 hours or low for 8 hours. Adjust seasoning. Serve with sour cream, rice or pasta.

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