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Hothouse Pork Chili




Source of Recipe


the web


List of Ingredients




4 slices bacon, cut into 1-in. pieces
2 cups chopped onions
3 garlic cloves, chopped
3 lbs. lean pork shoulder, cut into 1/2-in. cubes
1/3 cup chili powder (YES, this is correct)
1 (28-oz.) can whole tomatoes, mashed
1 cup beer
1 (4-oz.) can chopped green chilies
2 tsp. salt
1 tsp. oregano
1 bay leaf
2 (16-oz.) cans red kidney beans, drained
1 cup pitted ripe olives, halved


Recipe



In large Dutch oven brown the bacon. Add onion and garlic; sauté until tender. Push to one side, add meat and lightly brown on all sides. Add chili powder and cook, stirring occasionally, for 2 minutes. Add tomatoes, beer, green chilies, salt, oregano and bay leaf. Bring to a boil, reduce heat and simmer uncovered for 1-1/2 hours, stirring occasionally.

Add kidney beans and ripe olives and continue simmering for 1 more hour, stirring occasionally, or until pork is fork tender and sauce has thickened. Discard bay leaf and spoon off any fat.

Makes 10 cups