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Chili (Spicy Pork)

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Recipe

 

Yield

2 1/2 quarts

Prep

30 min

Cook

50 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound pork
ground
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2 large onions
chopped
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40 milliliters garlic
minced
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1 medium sweet red bell peppers
chopped
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1 medium green bell peppers
green, chopped
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1 cup celery
chopped
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2 cans tomatoes
diced, with liquid
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1 can beans
kidney, drained and rinsed
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1 can tomato paste
6 oz.can
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¾ cup water
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2 teaspoons sugar
brown
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1 teaspoon oregano
dried
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1 teaspoon chili powder
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¼ teaspoon red pepper flakes
dried
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¼ teaspoon cayenne pepper
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1 dash red hot pepper sauce
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Ingredients

Amount Measure Ingredient Features
453.6 g pork
ground
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2 large onions
chopped
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4E+1 milliliters garlic
minced
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1 medium sweet red bell peppers
chopped
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1 medium green bell peppers
green, chopped
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237 ml celery
chopped
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2 cans tomatoes
diced, with liquid
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1 can beans
kidney, drained and rinsed
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1 can tomato paste
6 oz.can
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177 ml water
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1E+1 ml sugar
brown
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5 ml oregano
dried
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5 ml chili powder
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1.3 ml red pepper flakes
dried
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1.3 ml cayenne pepper
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1 dash red hot pepper sauce
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Directions

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.

Makes about 2½ quarts.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 363g (12.8 oz)
Amount per Serving
Calories 39928% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 102mg 34%
Sodium 403mg 17%
Total Carbohydrate 11g 11%
Dietary Fiber 8g 33%
Sugars g
Protein 80g
Vitamin A 41% Vitamin C 133%
Calcium 11% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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