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Grandpa Snub's Chili

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Submitted by Kelley

YIELD

4 servings

PREP

20 min

COOK

120 min

READY

40 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 907.2
POUNDS G PORK SHOULDER
boneless, cut in 1 inch cubes
1 1
EACH EACH ONIONS
chopped
1 1
SMALL SMALL GREEN BELL PEPPERS
chopped
2 2
EACH EACH GARLIC CLOVES
minced
3 45
TABLESPOONS ML CHILI POWDER
1 5
TEASPOON ML PAPRIKA
½ 2.5
TEASPOON ML CELERY SEEDS
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML PIMENTO STUFFED GREEN OLIVES
green, stuffed, sliced *
3 45
TABLESPOONS ML OLIVE JUICE
from jar *
32 924.8
OUNCES ML/G PINTO BEANS
canned, with juice
1 237
CUP ML WATER
1 5
TEASPOON ML RED HOT PEPPER SAUCE

Directions

In large heavy saucepan or Dutch oven heat oil.

Add pork; cook over medium-high heat until browned.

Add onion, green pepper, garlic, chili powder, paprika, celery seed and salt.

Cook 15 minutes or until vegetables are tender.

Stir in olives and olive juice.

Cover.

Simmer 1 hour or until meat is tender; stir o ccasionally.

Stir in beans, water and tabasco sauce.

Cover.

Simmer 30 minutes; add more water if necessary to prevent sticking.

Serve with suggested accom paniments, if desired.

Accompaniments: Cooked rice, chopped tomatoes, shredded cheese, chopped green peppers, chopped onion and crackers (optional).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 590g (20.8 oz)
Amount per Serving
Calories 824 44% from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 204mg 68%
Sodium 1231mg 51%
Total Carbohydrate 15g 15%
Dietary Fiber 14g 56%
Sugars g
Protein 141g
Vitamin A 38% Vitamin C 43%
Calcium 18% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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