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| Pork Chili |
1 1/4 pounds ground pork
1 1/2 cups chopped onions
1 cup green bell pepper
1 1/2 tablespoons minced garlic
3 tablespoons chili powder
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1 teaspoon crushed dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 bay leaf
2 (14.5-ounce) cans diced tomatoes
Brown pork in a large non-stick skillet; drain fat and
discard. Add onion, green
pepper and garlic; sauté until vegetables are soft, 5
to 7 minutes. Stir in chili
powder, vinegar, cumin, oregano, black pepper, red
pepper and bay leaf; mix
well. Add tomatoes; bring to a boil, reduce heat and
simmer for 1 hour, stirring
occasionally.
Remove bay leaf before serving.
Makes 8 servings
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