| Recipe: | "Chill Out" Chili |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 1 |
| Difficulty: | N/A |
| Ingredients: | 1 1/2 lb pork tenderloin ; cut in 3/4" pieces(I'll bet turkey could be substituted:)
2 cup(s) Coarsely chopped onion
2 cloves garlic; minced
1 tbsp oil
1 tbsp chili powder
1 1/2 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1 3/4 cup(s) Pace picante sauce
1 can (15 oz) kidney beans ; rinsed & drained
1 can (15 oz) black beans ; rinsed & drained
1 package (10 oz) frozen corn ; thawed
sour cream
Chopped green onions
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| Directions: | 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." on Dec
28, 1997
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