Pork Chili Con Carne
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground pork
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
green bell peppers
diced |
|
| ½ | teaspoon |
chili pepper flakes
|
* |
| 3 | cups |
tomatoes
diced |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
cumin
|
|
| 14 | ounces |
red kidney beans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground pork
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
green bell peppers
diced |
|
| 2.5 | ml |
chili pepper flakes
|
* |
| 7.1E+2 | ml |
tomatoes
diced |
|
| 15 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
cumin
|
|
| 404.6 | ml/g |
red kidney beans
|
|
Directions
Cook ground pork, onion and green/red pepper over medium heat 5 to 10 minutes in a large deep frying pan or Dutch oven, until onion are soft and meat is brown.
Add all remaining ingredients except kidney beans and simmer for 20 minutes.
Add kidney beans and simmer about 10 more minutes.
Top with sour cream and grated cheddar cheese and serve with tortilla chips, fresh rolls or butter toast.
