|Recipe Share| Pork & Bean Chili
Unfortunately I won’t have any fun pictures to accomany this recipe – but maybe it’ll just force you to get to the store and buy all the goods to make it yourself! (It is THAT good people…)
Now I do have to say though – the hubby barely touched it. His little virgin tastebuds are absolutely terrified of onions, peppers, and tomatoes so he ended up going fairly hungry for the evening. That’s the thing though – you eat what I make or else you’ll have an empty stomach. End. Of. Story. 🙂
Pork & Bean Chili
4 tsp. canola oil
1lb. pork tenderloin trimmed of visible fat and cut into 1 in. cubes
1 onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 (14-3/4 oz) can whole peeled tomatoes, chopped
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 (15 oz) can pinto beans, rinsed and drained
Heat 2 teaspons of the oil in a large nonstick saucepan over medium-high heat. Add the pork and cook, stirring occasionally, until browed, about 4 minutes. Transfer the pork to a plate.
Heat the remaining 2 teaspoons of oil in the pot you want your chili to stew in. (Medium-high heat) Add the onion, bell pepper, and garlic; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in the tomatoes and their juice, the chili powder, cumin, oregano, salt, and pepper; cook until the mixture comes to a boil, about 4 minutes. Stir in the beans; reduce the heat and simmer, covered, until the mixture thickens slightly, about 7 minutes. Add the pork and cook until the pork is cooked through, about 5 minutes.
I then allowed it to simmer on the stove on low for a good half an hour (more time is better) to let the flavors mature.
After pouring my soup into a nice big bowl, I garnished it with a dollop of sour cream and mozarella cheese.