Pork Chili

Spring in Utah is always an interesting beast. The weather can rarely make up its mind and 20-40 degree temperature swings are nothing. This last week was one of those. I’d just started getting comfortable with temperatures in the mid 60s and it bottomed out and headed for freezing with a side order of snow. Given this temperature shift and the fact I had some really nice lean ground pork in the fridge it was a night which called for an amazing pork chili.

One of the fun things with chili and Ultra Gel is the ability to make up your own spice packet. I make these 6-12 at a time and keep them in the cupboard so that chili is as easy as brown meat, add beans, toss in spice packet and warm. I love that this spice packet is all ingredients I choose so I can avoid allergens or flavors we don’t like, and cut back on sodium and sugar! It’s a win no matter how you look at it!

Chili Spice Packet

1 Tablespoon Ultra Gel

1 1/2 Tablespoon Chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons ground cumin

Combine all ingredients in a resealable bag. Label. Good for upto 6 months.

IMG_3810

Pork Chili

1 pound ground pork

1/2 medium onion, chopped

1 can tomato sauce

1 can drained northern white beans

1 can pinto beans

1 can petite diced tomatoes

1 chili spice packet

1-2 teaspoons Lousiana hot sauce (if desired)

Brown pork and onion in a medium sauce pan until pork is browned and onion is translucent. Add all other ingredients and cook until warmed all the way through. Serve hot with bread. Yum!

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