Ingredients
- 2 tablespoons canola oil
- 1 boneless 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 Kerrygold shredded cheddar cheese, optional
Reviews
Made it with leftover smoked pork butt. Added more chili powder, also. Yum!
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!
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.
Even our pickiest eater(we had to tell her it was pork chop soup)had seconds!