Chunky Chili Pork

500g boneless pork country-style ribs, cut into 3/4-inch cubes
250g fully cooked smoked sausage, cut into 1/2-inch slices
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, crushed
1 can black beans, rinsed and drained
1 can tomato sauce
1 can diced tomatoes with green chilies
1 cup beer or water
3 tsp chili powder
½ tsp ground cumin
salt and pepper

How to cook:

1.   Place all ingredients in 4-quart slow cooker; mix gently. Cover and cook on low heat    setting for 8 to 10 hours until pork is tender.

Pork Chili with Beans

1¼ kg pork stew meat trimmed of fat
Flour seasoned with salt, pepper for dredging
1 tbs olive oil
1 large yellow onion, chopped
2 large garlic cloves, minced
2 large jalapeno chili, minced
3 tbs chili powder
1 tbs ground cumin
1 bay leaf
½ tbs dried basil
½ tbs dried thyme
½ tbs dried oregano
1 can fat free chicken broth
1 can plum tomatoes, drained, squeezed, and chopped
½ cup dry white wine
1 can kidney beans, drained
1 can black beans, drained

How to cook:

1.        Cut up the pork as needed into approximately 1 to 1-1/2" cubes. Dredge the pork in the seasoned flour and shake off the excess.

2.        Heat oil in a deep, 12" non-stick pan over medium-high heat.

3.         Working in batches, brown the meat on all sides and transfer it to a plate, set aside. Once the meat is all browned, add the onion, garlic and jalapeno pepper. Stir and cook until onion softens, approximately 3 -4 minutes. Add the seasonings and bay leaf, stir and cook approximately 1 minute

4.         Add the white wine to deglaze the pan. Stir with a wooden spoon making sure to scrape up all the browned bits off the bottom of the pan.

5.         Return the meat to the pan along with any accumulated juices.  Add the tomatoes and stir.  Then add the chicken broth.  Bring the mixture to a boil, then reduce heat and allow the pork to simmer for an hour, stirring occasionally.

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