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Pork Chili

    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
    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

    Brown pork in a large non-stick skillet; drain fat and discard. Add onion, green
    pepper and garlic; sauté until vegetables are soft, 5 to 7 minutes. Stir in chili
    powder, vinegar, cumin, oregano, black pepper, red pepper and bay leaf; mix
    well. Add tomatoes; bring to a boil, reduce heat and simmer for 1 hour, stirring
    occasionally.
    Remove bay leaf before serving.


    Makes 8 servings
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