Who doesn’t like chili? Especially if you combine my crazy ingredients to make it so yummy, and at this cost per serving!
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost: $7.45 or $3.15 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
2 c. diced pork tenderloin steaks (approx. 1 ½ c.) ($2.00)
1 15 oz. can of black beans, drained, rinsed and drained again ($1.00)
1 ½ tbsp. Angie’s basting oil (.40)
1 tsp. Angie’s dry seasoning (.20)
1 tsp. Roasted Garlic and Herbs Seasoning (.20)
1 tsp. Curry powder (.10)
1 large corn ear cooked and kernels cut from the husk (.50)
1 jalapeno (.20)
1 onion, chopped (.40)
1 frozen so Frito cube (.20)
1 c. beef or chicken broth ($1.00)
1 avocado ($1.25)
Season the pork tenderloin with my ½ tbsp. of basting oil, dry seasoning and Roasted Garlic and Herbs. Refrigerate. Also, cook the corn in salted water.
In a pan, sauté the onion, then add the diced pork and cook until is no longer pink.
Add the corn kernels, so Frito, black beans, broth and curry powder. Cook briefly until the sauce looks thick to your like. I like mine a bit juicy. Slice the avocado and jalapeno. Done!
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.