| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Grandpa Snub's Chili

2 tablespoons vegetable oil
2 pounds pork steak, sliced into bite-sized pieces
1 onion, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, crushed
3 tablespoons chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 cup sliced green olives
3 tablespoons olive oil
2 (16-ounce) cans pinto beans, drained and rinsed
1 cup water
1 teaspoon liquid hot pepper sauce

1. In large heavy saucepan heat oil. Add pork and cook over medium-high heat until browned. Add chopped onion, chopped green bell pepper, crushed garlic cloves, chili powder, paprika, celery seed, and salt. Cook for 15 minutes, stirring periodically or until the vegetables are tender.
2. Stir in sliced green olives and olive liquid. Cover and simmer for 1 hour, or until the pork is tender; stir occasionally. Stir in pinto beans, water and liquid hot pepper sauce. Cover and simmer for 30 minutes; adding more water if necessary.

Makes 8 servings.