Grandpa Snub Chili Recipe
Grandpa snub chili is a pork chili prepared with pinto beans and vegetables. Flavored with a medley of spiced like garlic, chili powder, paprika with a dash of tabasco for taste, the grandpa chili is simmered to a finish and can be served over rice or with dumplings.
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 2 pounds boneless pork shoulder, cut into 1-inch cubes | ||
| Onion | 1 Medium, chopped | |
| Green pepper | 1 Small, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Chili powder | 3 Tablespoon | |
| Paprika | 1 Teaspoon | |
| Celery seed | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/2 cup sliced pimiento-stuffed green olives | ||
| Olive in | 3 Tablespoon | |
| Pinto beans | 2 Can (10oz), undrained | |
| Water | 1 Cup (16 tbs) | |
| 1 teaspoon TABASCO pepper sauce | ||
Directions
In large heavy saucepot or Dutch oven heat oil.
Add pork; cook over medium-high heat until browned.
Add onion, green pepper, garlic, chili powder; paprika, celery seed and salt.
Cook 15 minutes or until vegetables are tender.
Stir in olives and olive juice.
Cover.
Simmer 1 hour or until meftt is tender; stir occasionally.
Stir in beans, water and Tabasco sauce.
Cover.
Simmer 30 minutes; add rfiore water if necessary to prevent sticking.
Add pork; cook over medium-high heat until browned.
Add onion, green pepper, garlic, chili powder; paprika, celery seed and salt.
Cook 15 minutes or until vegetables are tender.
Stir in olives and olive juice.
Cover.
Simmer 1 hour or until meftt is tender; stir occasionally.
Stir in beans, water and Tabasco sauce.
Cover.
Simmer 30 minutes; add rfiore water if necessary to prevent sticking.
Chef
