Instructions: Melt the pork fat in a heavy skillet over medium-high heat. Coat the pork cubes with flour by shaking them in the paper bag with the flour. Add the cubes to the skillet a few at a time, stirring to brown evenly. Remove the cubes to a 5-quart Dutch oven or other heavy pot. Continue browning the pork cubes in the skillet until all are browned.

Add the onions and garlic to the skillet. Cook, stirring occasionally, until the onions are translucent. Add to the pot with the pork.

Stir the remaining ingredients into the pork-and-onion mixture. Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour. Taste, adjust seasonings and cook for 1/2 hour longer.

Serves: 6

Novices are too green for this chilli. It is a favourite of the Navajo Indians and they like it cooked hot. Go light on the peppers when starting out; you can always add more.

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