This chili, loaded with white beans and cubes of pork, has plenty of bite. But if it’s not spicy enough for you, top it with shredded jalapeno jack cheese and finely diced onions. —Larry Laatsch, Saginaw, Michigan
- 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
- In a Dutch oven, brown pork in butter in batches. Remove and keep warm.
- In the same pan, saute onions and celery in butter until tender. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley, pork and, if desired, hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45 to 60 minutes or until pork is tender.
- Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese. Yield: 15 servings.
Originally published as Spicy Pork Chili in Taste of Home October/November 2005, p37
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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