Spicy Pork Chili
TOTAL TIME: Prep: 25 min. Cook: 45 min.
YIELD: 8 servings (2-1/2 quarts).
This zippy chili is a pleasant change from the traditional beef chili recipes I've tried. It tastes so good served with your garden-fresh steamed green beans, sliced cucumbers and hot crusty bread. It's especially satisfying on a cold day. —Christine Hartry, Emo, Ontario
Ingredients
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1 pound ground pork
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2 large onions, chopped
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1 medium sweet red pepper, chopped
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1 medium green pepper. chopped
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1 cup chopped celery
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4 garlic cloves, minced
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (6 ounces) tomato paste
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3/4 cup water
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2 teaspoons brown sugar
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1 teaspoon dried oregano
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1 teaspoon chili powder
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1/4 teaspoon crushed red pepper flakes
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1/4 teaspoon cayenne pepper
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Dash hot pepper sauce
Directions
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1.
In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in peppers and celery; cook for 5 minutes. Add garlic; cook 1 minute longer. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Nutrition Facts
1-1/4 cups: 227 calories, 9g fat (3g saturated fat), 38mg cholesterol, 221mg sodium, 23g carbohydrate (10g sugars, 6g fiber), 16g protein.
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