Sunday, October 26, 2008

Ground Pork Chili


  • 1 pound lean ground pork
  • 2 tablespoons olive oil
  • 4 medium onions, chopped
  • 4 cloves garlic, minced
  • 1 (8 ounce) can mushroom pieces
  • 1 (14.5 ounce) can wax beans
  • 1 (15 ounce) can sweet peas
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (28 ounce) can tomato sauce
  • chili powder to taste
  • ground nutmeg to taste
  • dried marjoram to taste
  • salt to taste
  1. Heat the olive oil in a large, deep skillet over medium heat, and cook the ground pork until evenly browned. Reserving the juices in the skillet, remove pork, and set aside.
  2. Stir the onions and garlic into the skillet, and cook in the pork juices over medium heat until tender. Mix in the mushrooms, wax beans, peas, green bell pepper, and red bell pepper. Cook and stir until tender and heated through.
  3. Return the pork to the skillet. Mix in the tomato sauce. Season with chili powder, nutmeg, marjoram, and salt. Reduce heat, and simmer about 45 minutes to allow the flavors to blend.
I've made this twice and it was a hit both times. It is super easy to alter. I did not use any of the seasonings but used salt, pepper, and Old Bay instead. (I'm a spicy wimp...) I also didn't use mushrooms, used only 1 pepper, and added other veggies, beans, and canned diced tomatoes.

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