Zippy Pork Chili Recipe

5 3 4
Zippy Pork Chili Recipe
Zippy Pork Chili Recipe photo by Taste of Home
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Zippy Pork Chili Recipe

Read Reviews
5 3 4
Publisher Photo
In addition to eating this chili the traditional way (with a spoon!), my family likes to scoop bites onto tortilla chips. The leftovers are delicious rolled in tortillas and warmed up. It's so comforting to have a pot simmering when cold Kansas winds are blowing. —Michelle Beran, Claflin, Kansas
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-1/4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-1/4 hours

Ingredients

  • 2 tablespoons canola oil
  • 1 boneless whole pork loin roast (3 to 4 pounds), cut into 1-inch cubes
  • 1 medium onion, chopped
  • 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

Directions

In a Dutch oven, heat canola oil over medium heat. Brown pork in batches until no longer pink. Add onion; cook until tender. Add garlic; cook 1 minute longer.
Add beans, tomatoes, water, bouillon and seasonings to taste. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2 hours. If desired, serve with sour cream, tortilla chips and shredded cheese. Yield: 10 servings (about 2-1/2 quarts).
Originally published as Zippy Pork Chili in Taste of Home February/March 2001, p25

Nutritional Facts

1 cup: 303 calories, 10g fat (3g saturated fat), 68mg cholesterol, 638mg sodium, 24g carbohydrate (7g sugars, 7g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fat.

  • 2 tablespoons canola oil
  • 1 boneless whole pork loin roast (3 to 4 pounds), cut into 1-inch cubes
  • 1 medium onion, chopped
  • 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
  1. In a Dutch oven, heat canola oil over medium heat. Brown pork in batches until no longer pink. Add onion; cook until tender. Add garlic; cook 1 minute longer.
  2. Add beans, tomatoes, water, bouillon and seasonings to taste. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2 hours. If desired, serve with sour cream, tortilla chips and shredded cheese. Yield: 10 servings (about 2-1/2 quarts).
Originally published as Zippy Pork Chili in Taste of Home February/March 2001, p25

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Reviews forZippy Pork Chili

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Ham_Sammich User ID: 8473184 276261
Reviewed Oct. 14, 2017

"So tasty! After browning the pork, I made mine in a slow cooker on low for 8 hours. I probably added 2-3 Tbsp of chili Powder...may add a bit more next time!"

MY REVIEW
katlaydee3 User ID: 3741999 204077
Reviewed Sep. 13, 2010

"Loved this chili took it to a potluck and everyone liked it. I used 1/4 c. chili powder, 1 t. pepper and 1/2 t. cayenne."

MY REVIEW
[email protected] User ID: 2008954 34529
Reviewed Jan. 12, 2010

"Even our pickiest eater(we had to tell her it was pork chop soup)had seconds!"

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