"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!"
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Ready In:


  • 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)


  • 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.

Questions & Replies

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  1. 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.


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