Name: "Chill Out" Chili
Ingredients: 1 1/2 lb Pork tenderloin; cut in 3/4" pieces(I'll bet turkey could be substituted:); 2 c Coarsely chopped onion; 2 Cloves garlic; minced; 1 tb Oil; 1 tb Chili powder; 1 1/2 ts Cumin; 1/2 ts Oregano; 1/2 ts Salt; 1 3/4 c Pace Picante Sauce; 1 cn (15 oz) kidney beans; rinsed & drained; 1 cn (15 oz) black beans; rinsed & drained; 1 pk (10 oz) frozen corn; thawed; Sour cream; Chopped green onions

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Dutch		1	Servings

INGREDIENTS

1 1/2	lb	Pork tenderloin; cut in 3/4" pieces(I'll bet turkey could be substituted:)
2	c	Coarsely chopped onion
2		Cloves garlic; minced
1	tb	Oil
1	tb	Chili powder
1 1/2	ts	Cumin
1/2	ts	Oregano
1/2	ts	Salt
1 3/4	c	Pace Picante Sauce
1	cn	(15 oz) kidney beans; rinsed & drained
1	cn	(15 oz) black beans; rinsed & drained
1	pk	(10 oz) frozen corn; thawed
		Sour cream
		Chopped green onions

INSTRUCTIONS

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@swbell.net> on Dec
28, 1997

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