Straight from The Morning Blend Test Kitchen are our top five chili recipes perfect for the big game. Tim's "No Beans" Pork Chili tied for a second place ranking by our pannel of judges. 

1 1/4 pounds pork shoulder, cut into 1” pieces
1 1/2 cups chopped onions
1 cup green bell pepper
1 1/2 tablespoons minced garlic
3 tablespoons chili powder
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1 teaspoon crushed dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 bay leaf
2 (14.5-ounce) cans diced tomatoes

1. Brown pork in a large non-stick skillet; drain fat and discard. Add onion, green pepper and garlic; sauté until vegetables are soft, 5 to 7 minutes. Stir in chili powder, vinegar, cumin, oregano, black pepper, red pepper and bay leaf; mix well. Add tomatoes; bring to a boil, reduce heat, cover and simmer for 2 hours, stirring occasionally.
2. Remove bay leaf before serving.
Makes 8 servings.
Cooking Tip: After browning meat, all ingredients can be put into a crock pot on low heat setting for 6-8 hours.
Serve with your choice of shredded cheese, sour cream, chopped scallions, crackers, etc.