Fall Inspiration Chili

I never was happy being one person in a crowd, especially when I get the chance to experiment. I was a scientist before we opened our gourmet shop so cooking to me is much like being in the lab. I usually pick one or two key ingredients then punt from there on.

I got inspiration earlier in the week from one of my Facebook Followers who suggested I do a chili this week for our Saturday evening Cooking Demo. This is what I came up with.

Spicy Apple Chipotle Chili

1 lb cubed pork

1 large onion chopped

3 T chopped garlic

¾ cup Stonewall Kitchens Maple Chipotle Sauce

2 cans Red Kidney beans, drained (15 oz)

2 cans Black Beans, drained (15 oz)

1 can navy beans, drained (15 oz)

1 can diced tomatoes (28 oz)

4 med apples chopped

1 ½ T chili seasoning

1T Chipotle powder

Salt and Pepper to taste

Brown pork then add onions and garlic and cook until onions are soft. Add the remaining ingredients and simmer for about 2 hours until the pork is tender and the sauce thickens. Sever with fresh hot bread. It will also taste good with shredded cheddar topping.