Prep 10 mins
Cook 30 mins
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!
- 1 1⁄2 lbs pork tenderloin, 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)
- 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.
- 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.
- 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.
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.