Chili is one of my absolute favorite fall and winter lunches. I typically make chili for dinner one night, then have leftovers for lunch throughout the week, as well as freezing some of the leftovers for easy weeknight dinners through the winter.
Ingredients:
3 pounds pork tenderloin, cut into bite size pieces
1/4 cup olive oil
1 1/2 tablespoons chili powder
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon oregano
salt and pepper
3/4 cup beef broth
2 (28 ounce) cans crushed tomatoes
2 (28 ounce) cans diced Mexican tomatoes
2 cans black beans
Red Chili Sauce (see below)
Red Chili Sauce:
1 bag mini sweet peppers, seeded and cut in half lengthwise
2 jalapeños, seeded and cut in half lengthwise
1 quart boiling water
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon cumin
salt and pepper
Preparation:
1. Start by making red chili sauce. Preheat oven to 350 degrees. Spread peppers and jalapeños on a baking sheet. Roast for 5 minutes.
2. Transfer peppers to a bowl and cover with boiling water. Let stand for 10 minutes.
3. Drain and add peppers to a blender with other ingredients. Add water to cover and blend into a smooth paste. Set aside.
4. Heat olive oil in a stock pot over medium. Brown tenderloin pieces lightly.
5. Add onion and garlic. Stir.
6. Add oregano, salt and pepper. Add beef broth. Cover and cook 5-10 minutes.
7. Add red chili sauce, tomato sauce, diced tomatoes, and black beans. Mix well. Simmer for 45 minutes.
Store in airtight containers refrigerated for a week, frozen up to 3 months.
Ingredients:
3 pounds pork tenderloin, cut into bite size pieces
1/4 cup olive oil
1 1/2 tablespoons chili powder
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon oregano
salt and pepper
3/4 cup beef broth
2 (28 ounce) cans crushed tomatoes
2 (28 ounce) cans diced Mexican tomatoes
2 cans black beans
Red Chili Sauce (see below)
Red Chili Sauce:
1 bag mini sweet peppers, seeded and cut in half lengthwise
2 jalapeños, seeded and cut in half lengthwise
1 quart boiling water
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon cumin
salt and pepper
Preparation:
1. Start by making red chili sauce. Preheat oven to 350 degrees. Spread peppers and jalapeños on a baking sheet. Roast for 5 minutes.
2. Transfer peppers to a bowl and cover with boiling water. Let stand for 10 minutes.
3. Drain and add peppers to a blender with other ingredients. Add water to cover and blend into a smooth paste. Set aside.
4. Heat olive oil in a stock pot over medium. Brown tenderloin pieces lightly.
5. Add onion and garlic. Stir.
6. Add oregano, salt and pepper. Add beef broth. Cover and cook 5-10 minutes.
7. Add red chili sauce, tomato sauce, diced tomatoes, and black beans. Mix well. Simmer for 45 minutes.
Store in airtight containers refrigerated for a week, frozen up to 3 months.