In addition to eating this chili the traditional way (with a spoon!), my family likes to scoop bites onto tortilla chips. The leftovers are delicious rolled in tortillas and warmed up. It's so comforting to have a pot simmering when cold Kansas winds are blowing. —Michelle Beran, Claflin, Kansas
Ingredients
- 2 tablespoons canola oil
- 1 boneless pork loin roast (3 to 4 pounds), cut into 1-inch cubes
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 cans (16 ounces each ) chili beans, undrained
- 2 cans (10 ounces each) diced tomatoes with mild green chiles, undrained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup water
- 1 teaspoon beef bouillon granules
- Chili powder, pepper and cayenne pepper to taste
- Optional: Sour cream, tortilla chips and shredded cheddar cheese
Directions
- 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.
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