Zippy Pork Chili

Name: Zippy Pork Chili
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 chilies, 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; Sour cream, tortilla chips and shredded cheddar cheese, optional

11 ingredients

2 steps

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 chilies, 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
Sour cream, tortilla chips and shredded cheddar cheese, optional

Directions

1

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.
2

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.