Pepper Chili with Pork

1 pound red beans
2 tsp. salt
1 large bell pepper, chopped
1 small hot red pepper, chopped
1 banana pepper, chopped
1 Anaheim green pepper, chopped
1 each, Passilla green and red pepper, chopped
2 tennis ball size onions
2 pounds good lean ground pork
2 tsp. salt
2 T. Lea and Perrins Worcestershire sauce
2 - 14 1/2 oz. cans Mexican stewed tomatoes
2 T. dry mustard
1 tsp.
Satan's Breath® Cajun Blend
1 T. olive oil
3 T. Satan's Breath® X-Hot Chili Powder
2 tsp. Louisiana Hot sauce
1 T. minced garlic
2 T. soy sauce

Boil beans in salt water for one hour. Remove from heat and let sit for one to two hours. Bring beans back to a boil; cover; turn heat back and let simmer for approximately 1 1/2 hours. Put olive oil in wok and add garlic. Sauté garlic over low heat and when garlic is clear, remove it from the wok and set it aside. Put pork in wok with garlic oil and brown. Add salt while pork is still cooking to stop the fleshy smell. Cook pork until onions are clear. Add tomatoes, beans and pork, along with remainder of spices and simmer on low heat for approximately 30 minutes in order for flavors to mix. Serves 10-12.

 

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