 Smith’s
Pork Chili
Makes 4
Servings
Prep
Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 1 - pound dried kidney beans, soaked
overnight, drained
- 1 - pound pork tenderloin, cut into 1"
cubes
- 1 - Tablespoon butter
- 3 - Tablespoons olive oil
- 4 - cloves garlic, sliced
- 3 - yellow onions, peeled and chopped
- 1 - teaspoon whole cumin seeds
- 2 - jalapeno peppers, seeded and chopped
- 2 - Tablespoons chili powder
- 2 - cups water
- 4 - tomatoes, chopped
- 1 - green bell pepper, seeded and chopped
- 1 - red bell pepper, seeded and chopped
- 1 - Tablespoon Worcestershire sauce
- 1 - cup red wine
- 1/2 - teaspoon salt
Directions
- In a large stockpot, cook beans as
direction on package indicates.
- Brown pork in frying pan with a olive oil.
Remove to stockpot.
- In pan, sauté garlic, onions, cumin seeds,
jalapeno, green and red peppers until the onions are translucent
or clear.
- To the cooked bean pot, add sautéed items,
water, Worcestershire sauce, red wine and salt.
Picnicking &
Tailgating
You can make the chili a day or two ahead of
time. Heat (on stove or in microwave) and pour into a thermos. When
you get to your picnic and tailgate party, it is nice and hot.
|
All text is available under the terms of the GNU Free Documentation
License.