Chili

Recipe by Debs Recipes
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    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 12
    teaspoons cumin
  • 12
    teaspoon oregano
  • 12
    teaspoon salt
  • 1 34
    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)
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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.
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