Spicy Pork Chili

by Evelyn Hughes

Servings: 8 servings

INGREDIENTS

1 lb ground pork
2 lg onions, chopped
40 ml garlic, minced
1 md sweet red pepper, chopped
1 md green pepper, chopped
1 c celery, chopped
2 cans (14-1/2 oz. each) tomatoes, diced, liquid kept
1 can (16 oz.) 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

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.

CHEF COMMENTS

1 batch makes about 2-1/2 quarts.

Tagged: chili, porkchili, soups add tags

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