Sweet 'n' Snappy Chili Recipe

5 1 1
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Sweet 'n' Snappy Chili Recipe

Read Reviews
5 1 1
Publisher Photo
I created this dish by combining two different recipes plus some of my own ideas. Folks are pleasantly surprised to see this chili brimming with ground pork instead beef.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Cook: 55 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Cook: 55 min.

Ingredients

  • 2 pounds ground pork
  • 2 celery ribs, diced
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 2 garlic cloves, minced
  • 2 cans (16 ounces each) chili beans, undrained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 3 cups water
  • 1/4 cup packed brown sugar
  • 3 tablespoons chili powder
  • 2 teaspoon ground cumin
  • 3/4 teaspoon ground ginger

Directions

In a Dutch oven or soup kettle, cook pork until no longer pink; drain. Remove and set aside. In the same kettle, saute celery, onion, green pepper and garlic until vegetables are tender; drain. Add pork and remaining ingredients; bring to boil. Reduce heat; cover and simmer for 45 minutes. Yield: 6-8 servings (2-1/4 quarts).
Originally published as Sweet 'n' Snappy Chili in Country Pork 1996, p34

Nutritional Facts

1 cup: 320 calories, 16g fat (6g saturated fat), 67mg cholesterol, 392mg sodium, 24g carbohydrate (11g sugars, 6g fiber), 23g protein.

  • 2 pounds ground pork
  • 2 celery ribs, diced
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 2 garlic cloves, minced
  • 2 cans (16 ounces each) chili beans, undrained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 3 cups water
  • 1/4 cup packed brown sugar
  • 3 tablespoons chili powder
  • 2 teaspoon ground cumin
  • 3/4 teaspoon ground ginger
  1. In a Dutch oven or soup kettle, cook pork until no longer pink; drain. Remove and set aside. In the same kettle, saute celery, onion, green pepper and garlic until vegetables are tender; drain. Add pork and remaining ingredients; bring to boil. Reduce heat; cover and simmer for 45 minutes. Yield: 6-8 servings (2-1/4 quarts).
Originally published as Sweet 'n' Snappy Chili in Country Pork 1996, p34

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Beck10 User ID: 6897889 43684
Reviewed Nov. 30, 2012

"Family really loved this one!!"

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