Great Chili
 
               Serves  12 
 
 
3      tablespoons vegetable oil
3      pounds boneless pork shoulder, cut in 1-inch cubes
1 1/2  onions, chopped
1 1/2  small green bell peppers, chopped
3      garlic cloves, minced
3 3/4  tablespoons chili powder
1 1/4  teaspoons paprika
2/3    teaspoon celery seed
2/3    teaspoon salt
3/4    cup sliced pimiento-stuffed green olives
1/4    cup olive juice, from jar
3      pounds canned pinto beans, undrained
1 1/2  cups water
1 1/2  teaspoons Tabasco pepper sauce
 
In large heavy saucepan or Dutch oven heat oil.  Add pork; cook
over medium-high 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
occasionally.  Stir in beans, water and Tabasco sauce.  Cover.
Simmer 30 minutes; add more water if necessary to prevent
sticking.  Serve with suggested accompaniments, if desired.