Zippy Pork Chili Recipe

Zippy Pork Chili Recipe photo by Taste of Home

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In addition to eating this chili the traditional way (with a spoon!), my family likes to scoop bites onto tortilla chips. The leftovers are great rolled in tortillas and reheated, too. It's so comforting to have a pot simmering when cold Kansas winds are blowing. —Michelle Beran Claflin, Kansas

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Zippy Pork Chili Recipe

Prep: 10 min. Cook: 2-1/4 hours

Yield: 10 Servings

10 135 145

Ingredients

1 boneless whole pork loin roast (3 to 4 pounds), cut into 1-inch cubes
1 medium onion, chopped
2 tablespoons canola oil
1 garlic clove, minced
2 cans (16 ounces each) chili beans, undrained
2 cans (10 ounces each) diced tomatoes with mild green chilies, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 teaspoon beef bouillon granules
Chili powder, pepper and cayenne pepper to taste
Sour cream, tortilla chips and shredded cheddar cheese, optional

Directions

In a Dutch oven, cook pork and onion in oil over medium heat until meat is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer.
Add the beans, tomatoes, water, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Serve with sour cream, tortilla chips and cheese if desired. Yield: 10 servings (2-1/2 quarts).

Originally published as Zippy Pork Chili in Taste of Home February/March 2001, p25