2 pounds ground pork
2 large onions, chopped
4 cloves garlic, minced
1 sweet red bell pepper, chopped
1 sweet green bell pepper, chopped
3 stalks celery, chopped
1 (28 ounce) can tomatoes
1 (28 ounce) can kidney beans, drained
1/4 teaspoon hot pepper flakes
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Dash of hot pepper sauce
Salt and pepper
If you prefer a more traditional chili flavor, use cumin instead of oregano, and add chili powder to taste.
In a heavy saucepan, cook the pork over medium heat, stirring to break up the meat, for about 5 minutes or until browned. Pour off the fat.
Add onions, and cook until tender. Add garlic, red and green peppers and celery. Cook, stirring occasionally, for 5 minutes or until vegetables are softened.
Add tomatoes, breaking them up with the back of a spoon. Stir in kidney beans, hot pepper flakes, oregano, cayenne pepper, hot pepper sauce and salt and pepper to taste. Bring to a boil; reduce heat and simmer for 20 minutes.