Holiday Chili
This delicious pork chili is perfect for a cold night during the holidays or anytime of the year. I love serving cinnamon rolls with the chili which go perfect with the pork.
Ingredients
1 cup chopped celery
1 cup chopped onion
1 bell pepper, chopped
1 anaheim pepper, chopped
3 pounds pork shoulder, cubed
4 cans chili beans, liquid too (16 oz cans)
3 cans diced tomatoes (14 oz cans)
1 can tomato paste (6 oz can)
2 cups beef stock
3 tbsp chili powder
1 tbsp mince garlic
1 tbsp Worcestershire sauce
2 tsp dried oregano
1 tbsp cumin
1 tbsp dried basil
2 tsp cayenne pepper
2 tsp paprika
1 tbsp sugar
Salt and pepper to taste
Cooking oil
Instructions
1
Heat a large pot on the stove and add enough cooking oil to lightly cook the bottom of the pan.
2
Add the celery, onion, bell pepper and anaheim pepper, sauté for about 5 minutes or until fragrant.
3
Add the cubed (bite size) pieces of pork and saute to cook the pork pieces for about 5 minutes.
4
Add the beans (liquid and all), tomatoes, tomato paste and beef stock. Stir and bring to a simmer. Add all the remaining herbs and spices stirring everything together to combine. Cover and simmer for an hour to finish cooking everything. Adjust salt and pepper to taste.
5
Serve with freshly baked cinnamon rolls (Rhodes Bake-N-Serve) and enjoy!
Tags:
chefbryan
