Spicy Pork Chili

  1. 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
  2. 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)
    1 (16-ounce) can red kidney beans
  1. In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
  2. Stir in flour, mixing well. Add the remaining ingredients, except cheese and tortillas. Simmer, uncovered, one hour.
  3. Top each serving with some of the cheese. Serve with tortillas, if desired.
  4. Makes 8 servings
  5. Recipe by Pork, The Other White Meat

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