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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Serve with hot cornbread sticks and whipped honey butter. Ingredients:
nacho pork chili |
2 tbs. vegetable oil |
1 pound boneless pork shoulder or loin roast, cut into 3/4- inch pieces |
1 clove garlic, minced |
1 tbs. chili powder |
1 tsp. ground cumin |
1 can (11 oz.) campbell’s condensed nacho cheese soup |
1 cup beer |
1 can (8 oz.) diced tomatoes, undrained |
1 can (16 oz.) white or red kidney beans, drained |
hot cooked rice |
sour cream and chopped green onions for garnish. |
Directions:
1. In a 3- quart saucepan over medium heat, in hot oil, cook pork half at a time, until browned on all sides, stirring occasionally. Remove pork as it browns. Return pork to saucepan. Add garlic, chili powder and cumin. Cook 5 minutes, stirring occasionally.
2. Stir in soup, beer and tomatoes. Heat to boiling. Cover and reduce heat to low; Simmer for 40 minutes or until pork is no longer pink. Add beans. Heat through; Serve chili over hot cooked rice and garnish with sour cream and green onions. Makes 4 cups.
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