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
2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
1 medium onion, chopped
1 small green pepper, chopped
2 cloves garlic, minced
3 tablespoons chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 cup sliced pimiento-stuffed green olives
3 tablespoons olive juice (from jar)
2 cans (16 ounces each) pinto beans, undrained
1 cup water
1 teaspoon TABASCO pepper sauce
Accompaniments: Cooked rice, chopped tomatoes, shredded cheese, chopped green peppers, chopped onion and crackers (optional)
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.
