"chill Out" Chilichili 1.50 lb pork tenderloin; cut in 3/4 pieces(i'll be 2.00 cup coarsely chopped onion 2.00 cloves garlic; minced 1.00 tablespoon oil 1.00 tablespoon chili powder 1.50 teaspoon cumin 0.50 teaspoon oregano 0.50 teaspoon salt 1.75 cup pace picante sauce 1.00 can (15 oz) kidney beans; rinsed & drained 1.00 can (15 oz) black beans; rinsed & drained 1.00 pkg (10 oz) frozen corn; thawed ----OPTIONAL TOPPINGS---- 1 sour cream 1 chopped green onions 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." |
