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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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In addition to eating this chili the traditional way (with a spoon!), my family likes to scoop bites onto tortilla chips. The leftovers are great rolled in tortillas and reheated, too. It's so comforting to have a pot simmering when cold Kansas winds are blowing. Michelle Beran Claflin, Kansas Ingredients:
1 boneless whole pork loin roast (3 to 4 pounds), cut into 1-inch cubes |
1 medium onion, chopped |
2 tablespoons canola oil |
1 garlic clove, minced |
2 cans (16 ounces each) chili beans, undrained |
2 cans (10 ounces each) diced tomatoes with mild green chilies, undrained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup water |
1 teaspoon beef bouillon granules |
chili powder, pepper and cayenne pepper to taste |
sour cream, tortilla chips and shredded cheddar cheese, optional |
Directions:
1. In a Dutch oven, cook pork and onion in oil over medium heat until meat is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer.
2. Add the beans, tomatoes, water, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Serve with sour cream, tortilla chips and cheese if desired. Yield: 10 servings (2-1/2 quarts).
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