Chili

Ingredients

• 1 1/2 lbs pork tenderloins, cut into 3/4-inch pieces
• 2 cups coarsely chopped onions
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1 3/4 cups picante sauce (I used medium-heat chunky salsa)

• 1 (15 ounce) can kidney beans, rinsed and drained

• 1 (15 ounce) can black beans, rinsed and drained

• 1 (10 ounce) package frozen corn, thawed (I used a 15-ounce can of creamed corn and liked the results)

Directions

1. 1

   In a stockpot or large dutch oven, cook meat, onion, and garlic in oil, stirring frequently for 8-10 minutes until meat loses its pink color.

2. 2

   Sprinkle spices over meat and stir to coat evenly; stir in remaining ingredients and bring to boil; reduce heat, cover and simmer 20 minutes or until meat and vegetables are tender, stirring occasionally.

3. 3

   Or you may do like I did and, after browning the meat, combine all ingredients in a large crockpot and cook on low for five hours or until meat is tender.