California Pork Chili

Makes 4 Servings.

Ingredients

• 1 - pound dried kidney beans, soaked overnight, drained

• 1 - pound pork tenderloin, cut into 1" cubes

• 1 - tablespoon butter

• 3 - tablespoons olive oil

• 4 - cloves garlic, sliced

• 3 - yellow onions, peeled and chopped

• 1 - teaspoon whole cumin seeds

• 2 - jalapeno peppers, seeded and chopped

• 2 - tablespoons chili powder

• 2 - cups water

• 4 - tomatoes, chopped

• 1 - green bell pepper, seeded and chopped

• 1 - red bell pepper, seeded and chopped

• 1 - tablespoon Worcestershire sauce

• 1 - cup red wine

• 1/2 - teaspoon salt

Directions

• In a large stockpot, cook beans as direction on package indicates.

• Brown pork in frying pan with a olive oil. Remove to stock pot.  

• In pan, sauté garlic, onions, cumin seeds, jalapeno, green and red peppers until the onions are translucent or clear.

• To the cooked bean pot, add sautéed items, water, Worcestershire sauce, red wine and salt.

Picnicking & Tailgate

You can make the chili a day or two ahead of time.  Heat (on stove or in microwave) and pour into a thermos.  When you get to your picnic and tailgate party, it is nice and hot.

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