Pork & 3 Bean Green Chili
Makes 6 to 8 servings.

3 - pounds boneless pork cubed, 1/2 - inch pieces

3 - tablespoons oil

1 – onion, chopped

2 - quarts water

3 - stalks celery, chopped

2 - medium tomatoes, diced

7 - roasted green chili peppers, diced

4 - cloves garlic, crushed

1 - can (8 ounces) red kidney beans

1 - can (8 ounces) black beans

1 - can (8 ounces) pinto beans

1/2 - teaspoon salt

1/2 - cup salsa (see Pico de Gallo recipe)

In a frying pan, heat and add the oil.  You want to add the pork and brown.  Remove the pork and set aside.  Add the onion, and sauté until tender and clear.

Heat a 4-quart stockpot to medium heat.  Then add the water (keep 1 cup), celery, tomatoes, chiles and garlic.  Add the pork to the chili pot.  Now add the onion to the stockpot.  With the remaining cup of water, deglaze the frying pan.  Add this to the chili pot.

Now is the fun part, open the bean cans.  In a colander, you want to drain and the wash beans.  Next, add the beans to chili stockpot.  Let the stockpot ingredients come a boil.  Then reduce the heat to low and simmer for an hour.  Now, add the salt and salsa.  Simmer for an additional half hour.

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.