Grandpa snub's chili

Yield: 8 servings

Measure Ingredient
2 tablespoons Vegetable oil
2 pounds Boneless pork shoulder, cut into 1-inch cubes
1 \N Onion, chopped
1 small Green bell pepper, chopped
2 \N Garlic cloves, minced
3 tablespoons Chili powder
1 teaspoon Paprika
½ teaspoon Celery seed
½ teaspoon Salt
½ cup Sliced pimento-stuffed green olives
3 tablespoons Olive juice, from jar
32 ounces Undrained canned pinto beans
1 cup Water
1 teaspoon Tabasco pepper sauce

In a large heavy saucepan or Dutch oven, heat oil. Add pork; cook over medium-high heat until browned. Add onion, green pepper, garlic, chili powder, paprika, celery seed, and salt. Cook 15 minutes or until vegetables are tender. Stir in olives and olive juice. Cover. Simmer 1 hour or until meat is tender; stir occasionally. Stir in beans, water and Tabasco pepper sauce. Cover.

Simmer 30 minutes; add more water if necessary to prevent sticking.

Serve with suggested accompaniments, if desired.

Accompaniments: Cooked rice, chopped tomatoes, shredded cheese, chopped green peppers, chopped onion and crackers (optional).

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