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Spicy Pork Chili

Spicy Pork Chili
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
6-8 ServingsPrep: 25 min. Cook: 45 min.

Ingredients

  • 1 pound ground pork
  • 2 large onions, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper. chopped
  • 1 cup chopped celery
  • 4 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 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 peppers and celery; cook for 5 minutes. Add garlic;
  • cook 1 minute longer. Add remaining ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 45 minutes. Yield: 6-8 servings
  • (2-1/2 quarts).
Nutrition Facts: 1 serving (1-1/4 cups) equals 227 calories,
© Taste of Home 2013

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Spicy Pork Chili (continued)

Nutrition Facts: 9 g fat (3 g saturated fat), 38 mg cholesterol, 221 mg sodium, 23 g carbohydrate, 6 g fiber, 16 g protein.
© Taste of Home 2013