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Zippy Pork Chili

In addition to eating this chili the traditional way (with a spoon!), my family likes to scoop bites onto tortilla chips. The leftovers are delicious rolled in tortillas and warmed up. It's so comforting to have a pot simmering when cold Kansas winds are blowing. —Michelle Beran, Claflin, Kansas
  • Total Time
    Prep: 10 min. Cook: 2-1/4 hours
  • Makes
    10 servings (about 2-1/2 quarts)

Ingredients

  • 2 tablespoons canola oil
  • 1 boneless pork loin roast (3 to 4 pounds), cut into 1-inch cubes
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (16 ounces each ) chili beans, undrained
  • 2 cans (10 ounces each) diced tomatoes with mild green chiles, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 1 teaspoon beef bouillon granules
  • Chili powder, pepper and cayenne pepper to taste
  • Optional: Sour cream, tortilla chips and shredded cheddar cheese

Directions

  • In a Dutch oven, heat canola oil over medium heat. Brown pork in batches until no longer pink. Add onion; cook until tender. Add garlic; cook 1 minute longer.
  • Add beans, tomatoes, water, bouillon and seasonings to taste. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2 hours. If desired, serve with sour cream, tortilla chips and shredded cheese.
Nutrition Facts
1 cup: 303 calories, 10g fat (3g saturated fat), 68mg cholesterol, 638mg sodium, 24g carbohydrate (7g sugars, 7g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fat.

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