Spicy Pork Chili

Warm up after a day of raking leaves or shoveling snow with this tasty pork chili. Even better the next day as leftovers. Serve with extra tortillas or warm cornbread.

Recipe Ingredients:

1 1/2 pounds boneless pork loin, cut into 1-inch cubes
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
2 (16-ounce) cans whole peeled tomatoes, crushed
1 (16-ounce) can red kidney beans, drained and rinsed
1 (8-ounce) can tomato sauce
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese for accompaniment (optional)
Warm flour tortillas for accompaniment (optional)

Cooking Directions:

1. In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
2. Stir in flour, mixing well. Add the remaining ingredients, except cheese and tortillas. Simmer, uncovered, one hour.
3. Top each serving with some of the cheese. Serve with tortillas, if desired.

Makes 8 servings.

Recipe provided courtesy of National Pork Board.