Chili

Name: Chili
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)

12 ingredients

3 steps

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.