"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chill Out (Pork Chop!) Chili Recipe

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This recipe for Chill Out (Pork Chop!) Chili, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Hyland
Added: Monday, September 14, 2009


1-1/2 lbs pork tenderloins, cut into 3/4-inch pieces

2 cups coarsely chopped onion
2 tsp minced garlic
1 Tbsp vegetable oil
1-1/2 tsp ground cumin
1/2 tsp oregano
1/2 tsp salt
1 Tbsp chili powder

1 15 oz. jar Tostitos Chunky Salsa (I use mild)
1 15 oz can dark kidney beans, rinsed & drained
1 15 oz can black beans, rinsed & drained
1 16 oz pkg frozen corn, thawed
Water, as desired
Optional toppings: shredded cheese, crushed tortilla chips, sour cream, chopped green onions

Cook meat, onion and garlic in oil in large saucepan or Dutch oven, stirring frequently, until meat loses its pink color, about 8 - 10 minutes.

Sprinkle chili powder, cumin, oregano and salt over meat - mix well to coat evenly. Add remaining ingredients except toppings. Mix well.

Reduce heat, cover and simmer 20 minutes or until meat and vegetable are tender, stirring occasionally. Add water, as desired, if want a little soupier consistency.

**Note: Can be mixed together and cooked in a crock pot on low all day!

Serve with toppings.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Leftovers are great, as the flavors blend well! We often eat leftovers with Tostitos Scoops.




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