Title: Super Bowl Pork Chili
Categories: Chili
Yield: 10 Servings

3	tb	Oil
3	lb	Boneless prok shoulder; cut into 1/2" pieces
4	lg	Onions
5	cl	Garlic; chopped
3	tb	Chili powder
1	tb	Ground cumin
1	ts	Dried oregano
1	cn	13.75-oz. chicken broth
1	cn	13.75-oz. beef broth
1	cn	8-oz. tomato sauce
2	cn	16-oz. kidney beans; drained rinsed
GARNISH
		Sour cream
		Onion; chopped
		Jalapeno peppers; chopped
		Cheddar cheese; shredded
		Tortilla chips

Heat 1 tbsp of the oil in a nonstick dutch oven over med-high heat. Add 1/3 of the pork to the hot oil; saute, turning the meat occasionally, until meat is browned on all sides. With a slotted spoon, transfer the meat to a lg. bowl. Repeat with the remaining oil and pork, sauteeing in 2 batches; the total sauteeing time for all 3 batches of meat is about 15 mins. Add the onion and garlic to the dutch oven; saute until lightly browned, about 5 mins. Add the meat, chili powder, cumin, oregano, chicken broth, beef broth, and tomato sauce; simmer, covered, for 2 hrs; remove the cover for the last 1/2 hr. of cooking.

Stir the beans into the meat mixture; simmer until heated through. (The chili can be made ahead to this point and refrigerated; to serve, gently reheat over med. heat, stirring frequently.) Garnish the chili with sour cream, chopped onion, chopped jalapeno peppers, and shredded Cheddar cheese, if desired. Serve the chili with tortilla chips.

Per serving - 461 cal, 32 g pro, 26 g fat, 25 g carbo, 569 mg sod, 96 mg chol. Exchanges - 3 meat, 1.1/8 vegetable, 4 fat

Source: Family Circle, 1/9/96

From: Suewoodward

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