\"chill out\" chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Pork tenderloin; cut in 3/4\" pieces(I'll bet turkey could be substituted:) |
| 2 | cups | Coarsely chopped onion |
| 2 | Cloves garlic; minced | |
| 1 | tablespoon | Oil |
| 1 | tablespoon | Chili powder |
| 1½ | teaspoon | Cumin |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Salt |
| 1¾ | cup | Pace Picante Sauce |
| 1 | can | (15 oz) kidney beans; rinsed & drained |
| 1 | can | (15 oz) black beans; rinsed & drained |
| 1 | pack | (10 oz) frozen corn; thawed |
| Sour cream | ||
| Chopped green onions | ||
Directions
OPTIONAL TOPPINGS
from Pace Salsa
Cook meat, onion & garlic in oil in large saucepan/dutch oven, stirring frequently, just til meat loses pink color, about 8-10min. Sprinkle chili powder, cumin, oregano & salt over meat; mix well to coat evenly. Add remaining ingredients except toppings; mix well. Bring to boil. Reduce heat, cover & simmer 20min or til meat & vegtables are tender, stirring occasionally. Ladle in bowls; top as desired. Makes 6-8 servings or 8C chili.
Posted to KitMailbox Digest by "Dan/Trina D." <itisme@...> on Dec 28, 1997