Spicy Pork Chili
Taste of Home
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This zippy chili is a pleasant change from the traditional beef chili recipes I've tried. It tastes so good served with your garden-fresh steamed green beans, sliced cucumbers and hot crusty bread. It's especially satisfying on a cold day.
-Christine Hartry, Emo, Ontario
SERVINGS: 6-8
CATEGORY: Soup
METHOD: Other stovetop
TIME: Prep: 25 min. Cook: 45 min.
Ingredients:
- 1 pound ground pork
- 2 large onions, chopped
- 4 garlic cloves, minced
- 1 medium sweet red pepper, chopped
- 1 medium green pepper. chopped
- 1 cup chopped celery
- 2 cans (14-1/2 ounces each) diced tomatoes with liquid
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (6 ounces) tomato paste
- 3/4 cup water
- 2 teaspoons brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon cayenne pepper
- Dash hot pepper sauce
Directions:
In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in the garlic, peppers and celery; cook for 5 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Yield: 6-8 servings (2-1/2 quarts).