Gingersnap Pork Chili

4
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"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."

Original recipe yields 4 servings
OK

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.