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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is a nice change from the beef most use in chili. I give it a thumbs up! Ingredients:
1 1/2 lbs boneless pork loin, cut into 1-inch cubes |
1 medium onion, coarsely chopped |
1 medium green pepper, coarsely chopped |
1 garlic clove, minced |
1 tablespoon vegetable oil |
1 tablespoon all-purpose flour |
32 ounces whole canned tomatoes, crushed |
16 ounces canned red kidney beans |
8 ounces tomato sauce |
3 tablespoons chili powder |
1 tablespoon ground cumin |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 1/2 cups shredded cheddar cheese (6 ounces) |
warm flour tortilla (optional) |
Directions:
1. In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
2. Stir in flour, mixing well.
3. Add the remaining ingredients, except cheese and tortillas.
4. Simmer, uncovered, one hour.
5. Top each serving with some of the cheese.
6. Serve with tortillas, if desired.
7. Serves 8.
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