The NHL hockey season is gearing up, just as the cold weather starts to set in. Enjoy the hockey season with some hearty food to keep you and your family warm while hibernating on Saturday nights. This recipe for Pass the Puck Pork Chili can be served on top of nachos, on top of a hot dog, crusty roll or on its own! You’ll score big with family and friends when you serve up this hearty dish.
PASS THE PUCK PORK CHILI
1 tbsp (15 mL) vegetable oil
1 lb (500 g) lean ground Ontario Pork
1 large onion, chopped
2 tbsp (25 mL) minced garlic
1 cup (250 mL) chopped green peppers
1 28oz (796 mL) can diced tomatoes
2 tbsp (25 mL) chili powder
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) unsweetened cocoa powder
1 tsp (5 mL) salt
1 tsp (5 mL) ground black pepper
1 tbsp (15 mL) Worcestershire sauce
1 19oz (540 mL) can kidney beans, drained and rinsed
1. Heat oil in a saucepan. Add pork, onion, garlic, and peppers. Cook over medium heat until pork is no longer pink, about five minutes. Stir frequently to break up pork. Add tomatoes and seasonings.
2. Simmer gently, uncovered, for about one hour. Add a little water if mixture becomes too dry. Add beans and simmer for a further 10 minutes.
3. Serve with a dollop of sour cream or sprinkle with grated Monterey Jack cheese and broil just before serving.