Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

CALIFORNIA PORK CHILI




Source of Recipe


the web


List of 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

Recipe



In a large stockpot, cook beans as direction on package indicates.

Brown pork in frying pan with a olive oil. Remove to stock pot. 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.