Recipe - Chill Out Chili

1 One half pound Pork tenderloin; cut in 3/4"
pieces(I'll bet turkey
could be substituted:)
2 cup Coarsely chopped onion
2 Cloves garlic; minced
1 tablespoon Oil
1 tablespoon Chili powder
1 One half teaspoon Cumin
One half teaspoon Oregano
One half teaspoon Salt
1 Three fourths cup Pace Picante Sauce
1 cn (15 oz) kidney beans; rinsed
& drained
1 cn (15 oz) black beans; rinsed
& drained
1 pack (10 oz) frozen corn; thawed

OPTIONAL TOPPINGS
Sour cream
Chopped green onions

from Pace Salsa

Cook meat, onion & garlic in oil in large saucepan/dutch oven, stirring
frequently, just til meat loses pink color, about 810min. Sprinkle chili
powder, cumin, oregano & salt over meat; mix well to coat evenly. Add
remaining ingredients except toppings; mix well. Bring to boil. Reduce
heat, cover & simmer 20min or til meat & vegtables are tender, stirring
occasionally. Ladle in bowls; top as desired. Makes 68 servings or 8C
chili.

Posted to KitMailbox Digest by "Dan/Trina D." itisme@swbell.net on Dec
28, 1997