Chili

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!

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 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)

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.