We use a tenderloin of pork in this recipe. It cooks fast and is very tender. You can use any lean cut of pork that you want. If you use a tougher cut, then you will need to extend the cooking time. Our image (above) shows served in an acorn squash bowl. Recipe serves 4.
Ingredients:
- 1 Pork tenderloin, about 1 pound trimmed and cut into 1 inch chunks
- 2 Slices smoked bacon, chopped
- 3 Tablespoons plus 1 teaspoon chili powder
- 3 Tablespoons fresh squeezed lime
- 1 Large onion chopped. Reserve half for garnish
- 1½ Cups beef broth
- 1 15oz can pinto beans
- 2 Cloves garlic, chopped
- 1 Cup kitchen ready tomato sauce, or any red sauce you have
- 1/4 Cup Worcestershire sauce
- 1 Tablespoon Franks hot sauce
- Salt & Pepper
- For the garnish: Chopped fresh chives, chopped onions, grated cheese
Directions:
In a bowl, mix a teaspoon of chili powder and the lime. Add the pork and coat well. Marinate for 20 minutes to 2 hours. In a medium size pan, heat the bacon until it renders all the fat. Add the pork until it’s browned. Add the onions, garlic, chili powder and a little S & P. Cook until onions are softened, about 5 minutes.
In a small bowl, mix the tomato sauce, Worcestershire sauce, brown sugar and hot sauce. Add this to the meat mixture and stir to combine. Then, add the beef stock. Bring to a boil then reduce heat to a simmer and cook at least 45-60 minutes until the meat is tender and the chili thickens a little. Add the beans with it’s liquid at the end just to warm through. Serve in bowls topped with your favorite garnish.
