Homemade Chili

Hi Eathel, You’re right! We have two chili recipes on the site, Santa Fe Skillet Chili and Five-Way Cincinnati Chili—but at this time of year, two is not enough!  How about a bean-free pork chili? The recipe below is one of my favorites. UPDATE: I have added another chili, just because Nancy asked! Tender Pork Chili Full-flavored but not spicy, this is a chili that all the adults and children in our family enjoyed. Preparation time: 16 minutes Cooking time: 40 minutes Serves 8 to 10 3 pounds pork loin 2 quarts tomato juice 1 tablespoon dried onion flakes 1 1/2 teaspoons hot pepper sauce 1 1/2 teaspoons minced garlic 1 1/2 teaspoons salt 1/2 teaspoon black pepper 4 (4 1/2-ounce) cans chopped mild green chiles 1 cup water 1/4 cup all-purpose flour Tortilla chips, optional 2 tablespoons grated Cheddar cheese 1. Cut pork into bite-size pieces. Place in a large nonstick skillet. Cook over medium-high heat, stirring frequently, until browned, about 10 minutes. Keep warm. 2. Combine tomato juice, onion flakes, hot pepper sauce, garlic, salt and black pepper in a large saucepan. Bring to a boil over medium heat, stirring occasionally. 3. Add the green chiles and water to the tomato juice mixture and mix well. Cook until onion is tender, about 10 minutes. 4. Sprinkle flour over pork in skillet and stir to coat. Add pork and any excess flour to tomato juice mixture and mix well. Cook, stirring occasionally, for 20 minutes. Serve over tortilla chips, if desired. Sprinkle with Cheddar. Grandma’s Secret Tip To prevent the flour from forming lumps when she stirred the pork and excess flour into the tomato juice, Grandma used instant, or fast-dissolving, flour and stirred it with a whisk to break up any lumps. Instant flour is granular, so it dissolves quickly in liquids.