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Pepper
Chili with Pork
1 pound red beans
2 tsp. salt
1 large bell pepper, chopped
1 small hot red pepper, chopped
1 banana pepper, chopped
1 Anaheim green pepper, chopped
1 each, Passilla green and red pepper, chopped
2 tennis ball size onions
2 pounds good lean ground pork
2 tsp. salt
2 T. Lea and Perrins Worcestershire sauce
2 - 14 1/2 oz. cans Mexican stewed tomatoes
2 T. dry mustard
1 tsp. Satan's Breath ®, Cajun Spice
1 T. olive oil
3 T. chili powder
2 tsp. Louisiana Hot sauce
1 T. minced garlic
2 T. soy sauce
Boil beans in salt water for one hour. Remove from heat and let
sit for one to two hours. Bring beans back to a boil; cover;
turn heat back and let simmer for approximately 1 1/2 hours. Put
olive oil in wok and add garlic. Sauté garlic over low heat and
when garlic is clear, remove it from the wok and set it aside.
Put pork in wok with garlic oil and brown. Add salt while pork
is still cooking to stop the fleshy smell. Cook pork until
onions are clear. Add tomatoes, beans and pork, along with
remainder of spices and simmer on low heat for approximately 30
minutes in order for flavors to mix. Serves 10-12.
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