Sweet N Snappy Chili
|Ground pork||2 Pound|
|Celery ribs||2 , diced|
|Onion||1 Medium, chopped|
|Green pepper||1 Small, chopped|
|Garlic||2 Clove (10 gm), minced|
|Canned chili beans||32 Ounce, undrained (2 Cans 16 Ounce Each)|
|Canned diced tomatoes||28 Ounce, undrained (1 Can)|
|Canned chopped green chilies||4 Ounce (1 Can)|
|Water||3 Cup (48 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Chili powder||3 Tablespoon|
|Ground cumin||2 Teaspoon|
|Ground ginger||3⁄4 Teaspoon|
In a Dutch oven or soup kettle, cook pork until no longer pink; drain.
Remove and set aside.
In the same kettle, saute celery, onion, green pepper and garlic until vegetables are tender; drain.
Add pork and remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 45 minutes