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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This zippy chili is a pleasant change from the traditional beef chili recipes I've tried. It tastes so good served with your garden-fresh steamed green beans, sliced cucumbers and hot crusty bread. It's especially satisfying on a cold day. Ingredients:
1 pound ground pork |
2 large onions, chopped |
1 medium sweet red pepper, chopped |
1 medium green pepper. chopped |
1 cup chopped celery |
4 garlic cloves, minced |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (6 ounces) tomato paste |
3/4 cup water |
2 teaspoons brown sugar |
1 teaspoon dried oregano |
1 teaspoon chili powder |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon cayenne pepper |
dash hot pepper sauce |
Directions:
1. In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in peppers and celery; cook for 5 minutes. Add garlic; cook 1 minute longer. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Yield: 6-8 servings (2-1/2 quarts).
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