Zippy Pork Chili

By 1For_Him

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

This recipe is:

Contest Winning

Ingredients

• 1 * 1 boneless whole pork loin roast (3 to 4 pounds), cut into 1-inch cubes
• 1 * 1 medium onion, chopped
• 2 * 2 tablespoons canola oil
• 1 * 1 garlic clove, minced
• 2 * 2 cans (16 ounces each) chili beans, undrained
• 2 * 2 cans (10 ounces each) diced tomatoes with mild green chilies, undrained
• 1 * 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
• 1 * 1 cup water
• 1 * 1 teaspoon beef bouillon granules
• * Chili powder, pepper and cayenne pepper to taste
• * Sour cream, tortilla chips and shredded cheddar cheese, optional

Details

Servings 10

Preparation

Step 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.

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 the sour cream, tortilla chips and cheese if desired. Yield: 10 servings.


Zippy Pork Chili published in Taste of Home February/March 2001, p25