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Grandpa Snub's Chili

 

19

Yield

4

servings

Prep

20

min

Cook

120

min

Ready

40

min

Trans-fat Free, High Fiber
 

Ingredients

2 tablespoons vegetable oil
2 pounds pork shoulder
boneless, cut in 1 inch cubes
1 each onions
chopped
1 small green bell peppers
chopped
2 each garlic cloves
minced
3 tablespoons chili powder
1 teaspoon paprika
½ teaspoon celery seeds
½ teaspoon salt
½ cup pimento stuffed green olives
green, stuffed, sliced
*
3 tablespoons olive juice
from jar
*
32 ounces pinto beans
canned, with juice
1 cup water
1 teaspoon 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

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Nutrition Facts

Serving Size 590g (20.8 oz)
Amount per Serving
Calories 82444% of calories 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?

 

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