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Chili (Spicy Pork)

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Submitted by Lizer

YIELD

2 1/2 quarts

PREP

30 min

COOK

50 min

READY

1 hrs

Ingredients

1 453.6
POUND G PORK
ground
2 2
LARGE LARGE ONIONS
chopped
40 4E+1
MILLILITERS MILLILITERS GARLIC
minced *
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
chopped
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
green, chopped
1 237
CUP ML CELERY
chopped
2 2
CANS CANS TOMATOES
diced, with liquid *
1 1
CAN CAN BEANS
kidney, drained and rinsed *
1 1
CAN CAN TOMATO PASTE
6 oz.can
¾ 177
CUP ML WATER
2 1E+1
TEASPOONS ML SUGAR
brown
1 5
TEASPOON ML OREGANO
dried
1 5
TEASPOON ML CHILI POWDER
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
dried
¼ 1.3
TEASPOON ML CAYENNE PEPPER
1 1
DASH DASH RED HOT PEPPER SAUCE *

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 399 28% 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?
Trans-fat Free, High Fiber
 

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