Chili

Deb's Recipes's Note:

As temperatures drop, nothing warms you like a hot and spicy bowl of delicious "Chill Out" Chili. So here is a great recipe is from Pace, the Picante sauce people. This easy-to-make chili may be cooked on the stovetop or in a crockpot. My favorite way to enjoy it is with rice stirred in. So satisfying!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 1/2 lbs pork tenderloins, cut into 3/4-inch pieces
• 2 cups coarsely chopped onions
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1 3/4 cups picante sauce (I used medium-heat chunky salsa)
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) package frozen corn, thawed (I used a 15-ounce can of creamed corn and liked the results)

Directions:

1. In a stockpot or large dutch oven, cook meat, onion, and garlic in oil, stirring frequently for 8-10 minutes until meat loses its pink color.
2. Sprinkle spices over meat and stir to coat evenly; stir in remaining ingredients and bring to boil; reduce heat, cover and simmer 20 minutes or until meat and vegetables are tender, stirring occasionally.
3. Or you may do like I did and, after browning the meat, combine all ingredients in a large crockpot and cook on low for five hours or until meat is tender.

Reviews

[JFuhrer]

This chili is pretty tasty. Picante sauce was a bit strong for me, but if you've got a taste for really spicy foods, then it's golden. If not, I strongly recommend substituting a milder salsa or tomato paste, perhaps adding jalapenos and/or upping the chili powder dosage.