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Spicy Pork Chili |
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Serves: 6 Print this RecipeThis zippy chili is a pleasant change from the traditional beef chili recipes I've tried. It tastes so good served with garden-fresh steamed green beans, sliced cucumbers and hot crusty bread. It's especially satisfying on a cold day. Christine Hartry Emo, Ontario 1 pound ground pork 2 large onions, chopped 4 cloves garlic, minced 1 medium sweet red pepper, chopped 1 medium green pepper, chopped 1 cup chopped celery 2 (14 1/2-ounce) cans diced tomatoes, undrained 1 (16-ounce) can kidney beans, rinsed and drained 1 (6-ounce) can tomato paste 3/4 cup water 2 teaspoons brown sugar 1 teaspoon dried oregano 1 teaspoon chili powder 1/4 teaspoon dried red pepper flakes 1/4 teaspoon cayenne pepper Dash hot pepper sauce In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in the garlic, peppers and celery; cook for 5 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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