Spicy Pork Chili
"This chili is loaded with white beans and cubes of pork, has just enough kick. Top it with hot pepper cheese and finely diced onions for more of a kick."
- Ready In:
- 2hrs 10mins
- Ingredients:
- 18
- Serves:
-
15
ingredients
- 1 1⁄2 lbs pork tenderloin, cubed
- 2 large onions, diced
- 4 celery ribs, diced
- 2 tablespoons butter
- 6 (15 1/2 ounce) cans great northern beans, rinsed and drained
- 4 (14 1/2 ounce) cans chicken broth
- 2 cups water
- 2 jalapeno peppers, seeded and chopped
- 2 teaspoons chili powder
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon black pepper
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dried parsley flakes
- 1⁄4 teaspoon hot pepper sauce (optional)
- 1 cup monterey jack cheese, shredded
directions
- 1. In a Dutch oven, cook the pork, onions and celery in butter until meat is browned. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley and hot pepper sauce if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
- 2. Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Spring with cheese.
- 3. ** Note ** When cutting or seeding hot peppers, use rubber gloves or plastic glovers to protect your hands. Avoid touching your face.
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Reviews
-
This is great chili. It's a little sweet and a little spicy. I loved the pork instead of the same old standby of ground beef. I used half beef stock and half chicken for the broth. I also omitted the water, just because we like it thicker as well. Very very good and easy to make. I will be making this again! Made and Reviewed for 123 Hit Wonders - Thanks! :) -
I scaled the recipe down so perhaps the seasonings were not the same as they would be with the recipe as written. I found this quite mild (which is fine with me because I don't like really spicy foods). I didn't add water as I prefer a thicker chili and probably could have reduced the broth a bit too.
Tweaks
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This is great chili. It's a little sweet and a little spicy. I loved the pork instead of the same old standby of ground beef. I used half beef stock and half chicken for the broth. I also omitted the water, just because we like it thicker as well. Very very good and easy to make. I will be making this again! Made and Reviewed for 123 Hit Wonders - Thanks! :)
RECIPE SUBMITTED BY
I live on a very large farm here in West Virginia. We really do live off the land. I plant a large garden, I freeze, dehyrate and can everything possible. We raise beef cattle and hunt wild game. It's a family thing.
I met my husband at work. We got stuck on night shift together and he seemed to grow on me like a wart. We married 5 months after we started dating. We have now been married 11 yrs. He's a great husband and father too our two children. Our oldest is in the 6th grade and youngest is in the 5th grade. We have lived all over the east coast. We spent 5 years in South Carolina. I would have to say it was a great 4 years. I learned so much about that area and experienced alot of different foods while there. I truely miss the people from there.
A little about me. I'm a SAHM. Most of my time here alone is spent playing euchre, canning, gardening, cooking (a lot of OAMC), flipping thru my cook books (and i have plenty) and browsing thru Zaar! I just love it here. Trying to add a lot of our family favorites.
I enjoy traveling, reading, camping, fishing, hunting, gardening, canning, bbq-ing, bon fires, entertaining, baking, playing board and card games with the kids, swimming, photography, and just being with family and friends.
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How I rate:
5 stars ~ perfect, will make again without any changes.
4 stars ~ like it, will make again with minor changes to suit our tastes
3 stars ~ had to make major changes but got it to work for us.
2 stars ~ too many changes needed, waste of my time.
1 star ~ just terrible, couldnt get it to work out. waste of money and time. I think I want to cry now.
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