Ingredients
2 pounds Pork Ribs (boneless or bone in)
20 ounce can of Chili (beans or no beans)
4 slices of bacon
1 red bell pepper
Preparation
Heat up a large skillet, and put in the bacon. Chop until they are in little bits and cook until brown. Remove the bacon. Dice the pepper, and fry in the bacon fat until the skin turns dark, and then remove. Sear the ribs, turning them frequently for three minutes. Add the Chili, the bacon, and the browned red pepper. Put a top on the skillet, and keep it on low (very slow boil). Cook until the meat is fork tender.
