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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Our recipe has added Vegetable and Spice content - and is based on Pork to save on the Cholesterol! This recipe yields a lively, spicy Pork-based chili. It tends of have some level of hotness, yet is not overpowered by the spice. The Serrano peppers give it a distinctly pleasant form of spiciness. Ingredients:
1 lb ground pork |
1 onion, chopped |
3 garlic cloves, diced |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1 (8 ounce) can tomato sauce |
1 tablespoon chili powder |
1 1/2 teaspoons ground cumin |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 (15 ounce) cans kidney beans |
1 green bell pepper |
1 red bell pepper |
2 serrano peppers |
2 tablespoons olive oil |
Directions:
1. Put 2 tablespoons of olive oil in heavy bottomed soup pot. Set heat to medium high. Saute the Serrano peppers, garlic, and onions until tender.
2. Add Pork and cook over medium heat for 10 minutes, stirring occasionally. Do not drain.
3. Stir in the remaining ingredients except the beans. Heat to boiling. Reduce heat, cover and simmer for 1 hour. Stir occasionally.
4. Stir in the beans, heat to boiling, reduce heat. Simmer uncovered for about 10 minutes until desired thickness is reached.
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