Grandpa Snub's Chili

  1. 2 tablespoons vegetable oil
    2 pounds pork steak, sliced into bite-sized pieces
    1 onion, chopped
    1 green bell pepper, seeded and chopped
    2 garlic cloves, crushed
    3 tablespoons chili powder
    1 teaspoon paprika
  2. 1/2 teaspoon celery seed
    1/2 teaspoon salt
    1/2 cup sliced green olives
    3 tablespoons olive oil
    2 (16-ounce) cans pinto beans, drained and rinsed
    1 cup water
    1 teaspoon liquid hot pepper sauce
  1. In large heavy saucepan heat oil.
  2. Add pork and cook over medium-high heat until browned.
  3. Add chopped onion, chopped green bell pepper, crushed garlic cloves, chili powder, paprika, celery seed, and salt. Cook for 15 minutes, stirring periodically or until the vegetables are tender.
  4. Stir in sliced green olives and olive liquid. Cover and simmer for 1 hour, or until the pork is tender; stir occasionally.
  5. Stir in pinto beans, water and liquid hot pepper sauce. Cover and simmer for 30 minutes; adding more water if necessary.
  6. Makes 8 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases