*  Exported from  MasterCook  *
 
                            Grandpa Snub’s Chili
 
 Recipe By     : McIlhenny Co.
 Serving Size  : 8    Preparation Time :0:40
 Categories    : Legume                           Spicy
                 Meats                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   vegetable oil
    2      pounds        boneless pork shoulder -- cut in 1-inch cubes
    1                    onion -- chopped
    1      small         green bell pepper -- chopped
    2                    garlic clove -- minced
    3      tablespoons   chili powder
    1      teaspoon      paprika
      1/2  teaspoon      celery seed
      1/2  teaspoon      salt
      1/2  cup           pimiento-stuffed green olives -- sliced
    3      tablespoons   olive juice -- from jar
   32      ounces        canned pinto beans -- undrained
    1      cup           water
    1      teaspoon      Tabasco pepper sauce
 
 In large heavy saucepan or Dutch oven heat oil.  Add pork; cook over medium-hig
 h heat until browned.  Add onion, green pepper, garlic, chili powder, paprika, 
 celery seed and salt.  Cook 15 minutes or until vegetables are tender.  Stir in
  olives and olive juice.  Cover.  Simmer 1 hour or until meat is tender; stir o
 ccasionally.  Stir in beans, water and TABASCO sauce.  Cover.  Simmer 30 minute
 s; add more water if necessary to prevent sticking.  Serve with suggested accom
 paniments, if desired.
 Accompaniments:  Cooked rice, chopped tomatoes, shredded cheese, chopped green 
 peppers, chopped onion and crackers (optional).
 
 
 
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 NOTES : A native Nebraskan, Grandpa Snub learned the art of chili making from a
  Texan.  His chili is equally delicious made with beef.  Good for hearty appeti
 tes.