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Zippy Pork Chili

 Zippy Pork Chili
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
10 ServingsPrep: 10 min. Cook: 2-1/4 hours


  • 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).