A spicy bean chili, loaded with perfectly tender chunks of pork tenderloin, this chili was inspired by a Chili I recently had at a beer festival. This is quite possibly the perfect chili. Though I do love beef chili, this pork tenderloin chili is light enough to eat more and not feel weighed down. Lower in fat and higher in the flavor department. Serve over cilantro rice with some sour cream, shredded cheddar cheese, and sliced jalapenos for a spicy bowl of comfort. Perfect for fall and those cold winter months, as well as a great game day potluck item, pork tenderloin chili just might become your new favorite too.
8 tablespoons olive oil
3 pound pork tenderloin, cut into cubes
2 yellow onions
1 clove garlic1 red bell pepper, finely diced
1-2 fresh jalapeno, minced
2 teaspoons coriander powder
2 teaspoons cumin
1 tablespoon chili powder
1/2 teaspoon cayenne powder
2 tablespoons tomato paste
2 28oz. cans crushed tomatoes
4 chipotle peppers in adobo sauce, minced
1/2 cup water
2 tablespoons cocoa powder
2 cups red kidney beans
5 spicy italian sausages, with casings
White rice, cilantro, sour cream, cheddar cheese, sliced jalapeno, scallions for serving (optional)
Pour 4 tablespoons of the oil into a large, heavy bottomed pot or dutch oven and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork. Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with chili powder, cumin, cayenne, salt, pepper and coriander. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Stir in tomato paste and cook for about one minute. Add the pork back to the pot along with the crushed tomatoes, chipotles, and water. Stir in the cocoa powder until combined. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting. Let simmer 2 to 3 hours, until the pork is juicy and buttery soft.
Grill sausages until crisp and browned, about 8 minutes. Cut lengthwise and serve on top of chili. To make cilantro rice, cook white rice according to directions. Allow to cool slightly and stir in chopped fresh cilantro. Note: Chili and soups freeze very well. Make ahead of time and freeze for quick and easy weeknight meals.