Chili (Spicy Pork)
Yield
2 1/2 quartsPrep
30 minCook
50 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork
ground |
|
| 2 | large |
onions
chopped |
|
| 40 | milliliters |
garlic
minced |
*
|
| 1 | medium |
sweet red bell peppers
chopped |
|
| 1 | medium |
green bell peppers
green, chopped |
|
| 1 | cup |
celery
chopped |
|
| 2 | cans |
tomatoes
diced, with liquid |
*
|
| 1 | can |
beans
kidney, drained and rinsed |
*
|
| 1 | can |
tomato paste
6 oz.can |
|
| ¾ | cup |
water
|
|
| 2 | teaspoons |
sugar
brown |
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
red pepper flakes
dried |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork
ground |
|
| 2 | large |
onions
chopped |
|
| 4E+1 | milliliters |
garlic
minced |
*
|
| 1 | medium |
sweet red bell peppers
chopped |
|
| 1 | medium |
green bell peppers
green, chopped |
|
| 237 | ml |
celery
chopped |
|
| 2 | cans |
tomatoes
diced, with liquid |
*
|
| 1 | can |
beans
kidney, drained and rinsed |
*
|
| 1 | can |
tomato paste
6 oz.can |
|
| 177 | ml |
water
|
|
| 1E+1 | ml |
sugar
brown |
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
chili powder
|
|
| 1.3 | ml |
red pepper flakes
dried |
|
| 1.3 | ml |
cayenne pepper
|
|
| 1 | 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.
