Uncle Dick's Pork Chili
- Ready In:
- 3hrs 30mins
- 3 lbs pork loin chops, cubed into 3/4 inch squares
- 4 cups tomato sauce
- 2 cups enchilada sauce
- 1 (1 ounce) package taco seasoning
- 28 ounces diced tomatoes
- 2 (16 ounce) cans chili con carne with beans
- 1 (4 ounce) can diced green chilies
- 2 tablespoons jalapenos, diced
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon red pepper flakes
- 6 garlic cloves, chopped
- 1 tablespoon fresh ground pepper
- 1⁄8 - 1⁄4 cup Frank's red hot sauce
- 2 cups spicy hot V8 (or regular)
- In a large skillet, brown pork in 2-3 T of olive oil. (My uncle also adds a little beer.).
- Mix all ingredients in a large pot and simmer for at least 3 hours.
- Let set and cool over night for all spices to blend.
- Reheat and serve!
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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 Recipe #2642 and Recipe #109685 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 Recipe #14835. Thank you for the recipe.