Recipe By : McIlhenny Co.
Serving Size : 8 Preparation Time :0:40
Categories : Chili Spicy
Amount Measure Ingredient -- Preparation Method
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2 tb Vegetable oil
2 lb Boneless pork shoulder -- cut in
- 1" cubes
1 Onion -- chopped
1 sm Green bell pepper -- chopped
2 cl Garlic -- minced
3 tb Chili powder
1 ts Paprika
1/2 ts Celery seed
1/2 ts Salt
1/2 c Pimiento-stuffed green olives --
- sliced
3 tb Olive juice -- from jar
32 oz Canned pinto beans -- undrained
1 c Water
1 ts Tabasco pepper sauce
In 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 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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Notes: A native Nebraskan, Grandpa Snub learned the art of chili
making from a Texan. His chili is equally delicious made with beef.
Good for hearty appetites.
