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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A combination of pork tenderloin, ground turkey and ground beef make this chili unique. Instead of pinto beans, you can use kidney beans, white beans or black beans; I use whatever is in my pantry and never seem to use the same kind twice in a row. It makes a big batch, but donât worry if you have leftoversâthe chili is even better the next day. Ingredients:
1-1/2 pounds pork tenderloin, cubed |
1 large onion, chopped |
1 medium green pepper, chopped |
3 tablespoons olive oil |
1 pound ground turkey |
1 pound ground beef |
2 cans (15 ounces each) pinto beans, rinsed and drained |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (28 ounces) baked beans |
3 garlic cloves, minced |
1/4 cup chili powder |
1 tablespoon king arthur unbleached all-purpose flour |
2 to 3 teaspoons ground cumin |
1 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
Directions:
1. In a Dutch oven or soup kettle, cook the pork, onion and green pepper in oil over medium heat until meat is no longer pink.
2. Meanwhile, in a large skillet, cook turkey and beef over medium heat until no longer pink; drain. Drain pork mixture; add turkey and beef.
3. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until flavors are blended. Yield: 12 servings (3 quarts).
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