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!
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1 1⁄2lbs pork tenderloin, cut into 3/4-inch pieces
- 2cups coarsely chopped onions
- 2
- 1tablespoon vegetable oil
- 1tablespoon chili powder
- 1 1⁄2teaspoons cumin
- 1⁄2teaspoon oregano
- 1⁄2teaspoon salt
- 1 3⁄4cups picante sauce (I used medium-heat chunky salsa)
- 1
- 1
- 1(10 ounce) package frozen corn, thawed (I used a 15-ounce can of creamed corn and liked the results)
Advertisement
DIRECTIONS
- 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.
Advertisement