Pork Chili

  1. 1 1/4 pounds ground pork
    1 1/2 cups chopped onions
    1 cup green bell pepper
    1 1/2 tablespoons minced garlic
    3 tablespoons chili powder
    1 tablespoon red wine vinegar
  2. 1 teaspoon ground cumin
    1 teaspoon crushed dried oregano
    1/2 teaspoon ground black pepper
    1/4 teaspoon red pepper flakes
    1 bay leaf
    2 (14.5-ounce) cans diced tomatoes
  1. Brown pork in a large non-stick skillet; drain fat and discard.
  2. Add onion, green pepper and garlic; sauté until vegetables are soft, 5 to 7 minutes.
  3. Stir in chili powder, vinegar, cumin, oregano, black pepper, red pepper and bay leaf; mix well.
  4. Add tomatoes; bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally.
  5. Remove bay leaf before serving.
  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