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Title: Zippy Pork Chilli
Categories: Pork, Vegetables, Chilies
Yield: 10 servings

2 tb Oil
4 lb Boneless pork loin roast; in
- 1" cubes
1 md Onion; chopped
1 cl Garlic; minced
32 oz (2 cans) chilli beans;
- undrained
20 oz (2 cans) Ro*Tel diced
- tomatoes w/green chilies;
- undrained
14 1/2 oz Diced tomatoes; undrained
1 c Water
1 ts Beef bouillon granules
Chilli spice mix, black
- pepper and cayenne pepper

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Sour cream
Tortilla chips
Shredded Cheddar cheese

In a Dutch oven, heat canola oil over medium heat. Brown
pork in batches until no longer pink. Add onion; cook
until tender. Add garlic; cook 1 minute longer.

Add beans, tomatoes, water, bouillon and seasonings to
taste. Bring to a boil. Reduce heat; simmer, covered,
until meat is tender, about 2 hours. If desired, serve
with sour cream, tortilla chips and shredded cheese.

Michelle Beran, Claflin, Kansas

Makes: 10 servings (about 2-1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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