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.
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).