Spicy Pork Chili



8 servings



1 lb. ground pork
2 lg. onions, chopped
1-1/3 fl. oz. garlic, minced
1 md. sweet red pepper, chopped
1 md. green pepper, chopped
1 cup celery, chopped
2 cans (14-1/2 oz. each) tomatoes, diced, liquid kept
1 can (1 lb.) kidney beans, drained and rinsed
1 can (6 oz.) tomato paste
3/4 cup water
2 tsp. brown sugar
1 tsp. dried oregano
1 tsp. chili powder
1/4 tsp. dried red pepper flakes
1/4 tsp. cayenne pepper
1 dash hot pepper sauce


In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in the garlic, peppers and celery. Cook for 5 minutes. Add remaining ingredients; bring to a boil. Reduce heat. Cover and simmer for 45 minutes.

Author's Comments

1 batch makes about 2-1/2 quarts.

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