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Mexican Pork and Bean Chili

2 tsp. olive oil
1/2 lb. pork tenderloin, fat removed, cut into 1/2-inch cubes
1 celery stalk, chopped
1 small green pepper, chopped
1 cup chopped yellow onion, divided
2 cups canned red kidney beans, rinsed and drained
2 cups canned diced tomatoes
1/2 cup frozen or canned corn kernels (if canned, drain)
1 tsp. Iguana Red Cayenne Pepper Sauce
1 1/2 tbsp. chili powder
2 tbsp. Pirates Blend Caribbean Condiment
Salt and freshly ground black pepper

In a large nonstick skillet, heat oil over high heat. Add the meat, celery, green pepper and all but 2 tablespoons of the onion.

Cook 5 minutes, tossing to brown meat on all sides.

Add beans, tomatoes, corn, chili powder, Caribbean Condiment, and Iguana Red Pepper Sauce.

Lower heat to medium and simmer 15 minutes

Season with salt and pepper to taste.

Serve in large bowls, topping each with reserved onion.


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