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
- 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
- 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
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