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Sweet 'n' Snappy Chili Recipe

I created this dish by combining two different recipes plus some of my own ideas. Folks are pleasantly surprised to see this chili brimming with ground pork instead beef.

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Sweet 'n' Snappy Chili Recipe

Prep: 15 min. Cook: 55 min.

Yield: 9 Servings

15 55 70

Ingredients

2 pounds ground pork
2 celery ribs, chopped
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
2 cans (16 ounces each) chili beans, undrained
1 can (28 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
3 cups water
1/4 cup packed brown sugar
3 tablespoons chili powder
2 teaspoon ground cumin
3/4 teaspoon ground ginger

Directions

In a Dutch oven, cook pork over medium heat until no longer pink; drain. Remove and set aside.
In the same pan, saute the celery, onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Drain. Add pork and remaining ingredients; bring to boil. Reduce heat; cover and simmer for 45 minutes to allow flavors to blend. Yield: 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 320 calories, 16 g fat (6 g saturated fat), 67 mg cholesterol, 392 mg sodium, 24 g carbohydrate, 6 g fiber, 23 g protein.

Originally published as Sweet 'n' Snappy Chili in Country Pork , p34