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Ingredients:
- 1 1/2 pounds boneless pork loin, cut into 1-inch cubes
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
2 (16-ounce) cans whole peeled tomatoes, crushed
1 (16-ounce) can red kidney beans
1 (8-ounce) can tomato sauce
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon 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.
Serves 8
Instructions:
Cajun Pork Chili
2 pounds ground pork
2 large onions, chopped
4 cloves garlic, minced
1 sweet red bell pepper, chopped
1 sweet green bell pepper, chopped
3 stalks celery, chopped
1 (28 ounce) can tomatoes
1 (28 ounce) can kidney beans, drained
1/4 teaspoon hot pepper flakes
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Dash of hot pepper sauce
Salt and pepper
If you prefer a more traditional chili flavor, use cumin instead of oregano, and
add chili powder to taste.
In a heavy saucepan, cook the pork over medium heat, stirring to break up the
meat, for about 5 minutes or until browned. Pour off the fat.
Add onions, and cook until tender. Add garlic, red and green peppers and
celery. Cook, stirring occasionally, for 5 minutes or until vegetables are
softened.
Add tomatoes, breaking them up with the back of a spoon. Stir in kidney
beans, hot pepper flakes, oregano, cayenne pepper, hot pepper sauce and
salt and pepper to taste. Bring to a boil; reduce heat and simmer for 20
minutes.
