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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 15 |
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This chili, loaded with white beans and cubes of pork, has plenty of bite. But if itâs not spicy enough for you, top it with shredded jalapeno jack cheese and finely diced onions. âLarry Laatsch, Saginaw, Michigan Ingredients:
1-1/2 pounds pork tenderloin, cubed |
2 large onions, diced |
4 celery ribs, diced |
2 tablespoons butter |
6 cans (15-1/2 ounces each) great northern beans, rinsed and drained |
4 cans (14-1/2 ounces each) chicken broth |
2 cups water |
2 jalapeno peppers, seeded and chopped |
2 teaspoons chili powder |
1/2 teaspoon each white pepper, cayenne pepper, ground cumin and pepper |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon dried parsley flakes |
1/4 teaspoon hot pepper sauce, optional |
1 cup (4 ounces) shredded monterey jack cheese |
Directions:
1. In a Dutch oven, brown pork in butter in batches. Remove and keep warm.
2. In the same pan, saute onion and celery in butter until tender. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley, hot pepper sauce if desired and pork. Bring to a boil. Reduce heat; cover and simmer for 45 to 60 minutes or until pork is tender.
3. Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese. Yield: 15 servings.
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