Saturday, February 6, 2016

Saturday's Chili - Pork and Peppers Chili

This week's Saturday's Chili - Pork and Peppers Chili. This one was passed along to me by a neighbor, said it freezes well and reheats excellent.

Pork and Peppers Chili

Pork and Peppers chili with diced pork steak, onion, bell pepper, jalapenos, chili powder, spices, sliced green olives and pinto beans.

Recipe Ingredients:

2 tablespoons extra virgin olive oil
2 pounds pork steak, sliced into bite-sized pieces
1 onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, crushed
3 tablespoons chili powder
1 teaspoon paprika
1 teaspoon ground cinnamon
1/2 teaspoon celery seed
1/2 teaspoon sea salt
1/2 cup sliced green olives
3 tablespoons extra virgin olive oil
1 (16-ounce) can pinto beans, drained and rinsed
1 (16-ounce) can dark red kidney beans, drained and rinsed
1/2 cup water
1 teaspoon Frank's Hot Sauce

Cooking Directions:

1 - In large heavy saucepan heat oil. Add pork and cook over medium-high heat until browned. Add chopped onion, chopped green bell pepper, chopped jalapeno, crushed garlic cloves, chili powder, paprika, cinnamon, celery seed, and salt. Cook for 20 minutes, stirring periodically or until the vegetables are tender.
2 - Stir in sliced green olives and olive oil. Cover and simmer for 1 hour, or until the pork is tender; stir occasionally. Stir in pinto beans, kidney beans, water and hot sauce. Cover and simmer for 30 minutes; adding more water if necessary.
* Makes 8 servings.

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