Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

This recipe took me 20 years to get from my uncle! I've since made it my own. :) Note: This chili is fantastic with Aunt Bev's Hominy

Ingredients Nutrition

Directions

  1. In a large skillet, brown pork in 2-3 T of olive oil. (My uncle also adds a little beer.).
  2. Mix all ingredients in a large pot and simmer for at least 3 hours.
  3. Let set and cool over night for all spices to blend.
  4. Reheat and serve!
Most Helpful

5 5

Yum! This was really easy and had a great aroma and taste. I got a little carried away with the Frank's hot sauce, but it was still really good. lol. Thanks rickoholic83 for a nice meal with leftovers. Made for PRMR Tag.

5 5

This recipe is FANTASTIC! Bravo! I used pork tenderloin and of course I did not have to cook it as long, but did let it sit to eat until the next day . WOW. What flavors. I cut back on all 3 peppers used, though and used regular V8. Thanks for posting.

5 5

This is a delicious chili! I cut the recipe in half because I only hade 1.5 lbs pork tenderloin. I used Wolf brand chili without beans because I do not care for beans. I did add some corn to replace the beans. We are watching our sodium intake so I used the following in an effort to reduce the sodium a bit: I used Taco Seasoning Mix and Mexican Enchilada Sauce in place of the store bought varieties. I left out the salt called for in the substitution recipes and instead added 1 teaspoon beef bouillon granules to add some salt and flavor to the chili. I also used canned petite diced tomatoes that do not contain salt. I did add 1 can of beer and it added a nice flavor to the chili. Very simple recipe...I love that no chopping is required! We couldn't wait until day 2 to enjoy it as stated in the directions...but I am sure it is outstanding as 2nd day chili. I served the chili with Cornmeal Scones. Thank you for the recipe.