Ingredients
| 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 |
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Instructions
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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