Gingersnap Pork Chili
Servings
Prep Time
Cook Time
Ready In
Recipe: #7290
January 03, 2012
Categories: Comfort Food, Dinner, Main Dish, Chili, Beans, Pork, Loins, Budget-Friendly, Pantry/Shelf, Fall/Autumn, Father's Day, Game/Sports Day, Sunday Dinner, Winter, Stove Top, Gluten-Free, High Fiber, High Protein, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Make it from scratch more
"Yet another random kitchen creation based on the necessity of using up things before they went bad, along with not wanting to go out in the cold and snow to buy anything new. It started loosely based on my Gingersnap Pork recipe and morphed into this chili-type thing here."
Ingredients
Nutritional
- Serving Size: 1 (473.8 g)
- Calories 777.4
- Total Fat - 18.7 g
- Saturated Fat - 4.6 g
- Cholesterol - 90.7 mg
- Sodium - 299.9 mg
- Total Carbohydrate - 97 g
- Dietary Fiber - 20.2 g
- Sugars - 24.7 g
- Protein - 55.7 g
- Calcium - 200.2 mg
- Iron - 7.3 mg
- Vitamin C - 9.2 mg
- Thiamin - 1.7 mg
Step 1
In a large pot, heat olive oil over medium heat.
Step 2
Add pork, onion, ginger, cloves, salt and pepper; cook over medium heat, stirring frequently, until pork is mostly done, about 10 minutes.
Step 3
In a bowl, combine vinegar, tomato paste, sugar, lemon juice and Tabasco; stir until sugar dissolves.
Step 4
Add beans and sauce to pan; stir well to combine.
Step 5
Reduce heat to low and simmer, stirring occasionally, for about 30 minutes or until completely heated through.
Step 6
Serve with either cornbread or your favourite crusty bread, or just by itself if you prefer.
Tips & Variations
No special items needed.
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