Yield: 8 servings
Measure | Ingredient |
---|---|
1 pounds | Ground pork |
2 larges | Chopped onion |
4 \N | Cloves garlic -- minced |
1 medium | Sweet red peppers -- |
\N \N | Chopped |
1 medium | Green pepper -- chopped |
1 cup | Chopped celery |
2 cans | Tomatoes -- 14 1/2 oz each |
\N \N | Diced with liquid |
1 can | Kidney beans -- 16 oz |
\N \N | Rinsed and drained |
1 can | Tomato paste -- 6 oz |
¾ cup | Water |
2 teaspoons | Brown sugar |
1 teaspoon | Dried oregano |
1 teaspoon | Chili powder |
¼ teaspoon | Red pepper flakes -- droed |
¼ teaspoon | Cayenne pepper |
1 dash | Hot pepper sauce |
In a dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in the garlic, peppers and celery; cook for 5 min. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 min. Yield: 6 to 8 servings ( 2½ quarts).
Recipe By : Taste Of Home