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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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I created this dish by combining two different recipes plus some of my own ideas. Folks are pleasantly surprised to see this chili brimming with ground pork instead beef. Ingredients:
2 pounds ground pork |
2 celery ribs, chopped |
1 medium onion, chopped |
1 small green pepper, chopped |
2 garlic cloves, minced |
2 cans (16 ounces each) chili beans, undrained |
1 can (28 ounces) diced tomatoes, undrained |
1 can (4 ounces) chopped green chilies |
3 cups water |
1/4 cup packed brown sugar |
3 tablespoons chili powder |
2 teaspoon ground cumin |
3/4 teaspoon ground ginger |
Directions:
1. In a Dutch oven, cook pork over medium heat until no longer pink; drain. Remove and set aside.
2. In the same pan, saute the celery, onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Drain. Add pork and remaining ingredients; bring to boil. Reduce heat; cover and simmer for 45 minutes to allow flavors to blend. Yield: 8 servings (2 quarts).
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