Spicy Pork Chili
- 1-1/2 lbs. boneless pork loin, cut into 1" cubes
- 1 medium onion, coarsely chopped
- 1 clove garlic, minced
- 1 medium green pepper, coarsely chopped
- 1 Tbsp. vegetable oil
- 1 Tbsp. all-purpose flour
- 2 16-oz. cans whole peeled tomatoes, crushed
- 1 16-oz. can red kidney beans
- 1 8-oz. can tomato sauce
- 3 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 1/2 cups shredded cheddar cheese (6 ounces)
- warm flour tortillas (optional)
In a 4-quart Dutch oven cook pork, onion, green pepper and garlic in hot oil until pork is browned.
Stir in flour, mixing well. Add the remaining ingredients, except cheese and tortillas.
Simmer uncovered, one hour. Top each serving with some of the cheese.
Serve with tortillas, if desired.
Nutrition Information per Three-Ounce Serving:
323 calories, 30 grams protein, 14 grams fat, 71 mg cholesterol, 896 mg sodium.
Servings: 8.
Source:
National Pork Producers Council
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