Easy Pork Chili

This is one of the recipes I like to make extra of to freeze in individual containers.


  • 1 1/2 lbs. ground pork
  • 3 celery ribs, diced
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  • 1 bell pepper, diced
  • 1 onion, diced
  • 1 tsp. minced garlic
  • 1 (28 oz.) can stewed tomatoes
  • 1 (6 oz.) can tomato paste
  • 1 Tbsp. sugar
  • 1 cup water, or as needed
  • 2 (15 oz.) cans kidney beans, not drained
  • 1 Tbsp. chili powder
  • salt and pepper to taste


Cook pork in a large pot over medium heat. Stir in remaining ingredients, reduce heat and simmer, covered, for 1 hour.

By Deeli from Richland, WA


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September 13, 2010 Flag
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  • 1 medium green pepper, chopped
  • 2 cans posole (white hominy) (15.5 oz.)
  • 1 can tomato sauce (15 oz.)
  • 1 can diced tomatoes (14 oz.)
  • 2 Tbsp. chili powder
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. ground cumin
  • 1/2 tsp. pepper
  • 1 Tbsp. butter
  • 2 lb. boneless pork shoulder roast, trimmed, cut into 1 inch pieces
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  • sour cream, if desired


Place all ingredients except butter, pork and sour cream in slow cooker. Melt butter in 12 inch skillet until sizzling; add pork pieces. Cover; cook over medium heat, stirring occasionally, until browned. Place pork in slow cooker; stir. Cover; cook on low heat setting for 8-10 hours or on high heat setting for 3-4 hours or until pork is fork tender. To serve, ladle into individual serving bowls. Dollop each serving with sour cream, if desired.

By Robin from Washington, IA

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