Spicy Pork and Black Bean Chili

While not a traditional chili, this recipe wins awards for “best chili” and “spiciest chili” in corporate chili cook-off contests. The level of spiciness can be controlled with type of salsa used (hot, medium, or mild), type of chili beans used (hot or mild), and amount of cayenne pepper

Spicy Pork and Black Bean Chili

Makes about 5 quarts that will yield about 10 generous servings

Ingredients

1 1/2 pounds pork tenderloin, cut into 2 inch strips

1 small onion, coarsely chopped

1 small red bell pepper, coarsely chopped

3 (15 ounce) cans black beans drained and rinsed

1 (15 ounce) can chili hot bean

1 (15 ounce) can diced tomatoes with jalapenos

1 (16 ounce) jar salsa (recommend Mrs. Renfro’s hot salsa)

½ cup chicken broth

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon ancho chili powder

1 teaspoon chipotle chili powder

1/2 teaspoon ground cayenne pepper

Directions

Combine / mix all ingredients in a slow cooker. Set to “low” and cook for 8 to 10 hours.

With 10 minutes remaining in cook time, break up pieces of cooked pork with a fork to thicken the chili.  Stir chili, and let simmer for 10 minutes.  Then, serve.