Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

231 Reviews 17 Pics
  • Prep

    10 m
  • Cook

    10 h
  • Ready In

    10 h 10 m
Recipe by  ValleyGirl

“My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
  2. Break up pieces of cooked pork to thicken the chili before serving.

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Reviews (231)

Rate This Recipe
Mara840
271

Mara840

This was very good. I did make a few changes. My husband, a Chef, said you should use loin and not tenderloin. I used a loin roast and was perfect. I added cumin, coriander, a dark beer (fat tire, my favorite), and a spoon full of peanut butter. Sounds strange, but you only want enough fot the nutty flavor, helps bring out the flavors of the beans. Added hot sauce too. Severed over lime flavor chips, toped with black sour cream, cheese and black olives. To me, it was almost a gormet natchos not a chili, but the word chili is different in every place. I think I would take the lid off for an hour, to much liquid or add a little less broth, or even less beer, can always drink what you don't use, right.

ValleyGirl
102

ValleyGirl

Yes! My Auntie Jerre's! I love it made it several times. Last time, I added a bottle of beer, green chilies and then hot sauce at the end. Nice versatile recipe. She knows cooking...

Sarah Jo
80

Sarah Jo

I had some pork stew meat that I bought on clearance that I used in this recipe instead of a pork tenderloin (I am a mom on a very tight budget!). I did double the meat in this recipe only because I had two 1 1/2 pound packages that I needed to use. I tossed the stew meat with a little flour and the spices, then quickly browned the meat in a little EVOO before adding it to the crockpot. The recipe didn't specify which kind of salsa to use so I used salsa verde. This is cooking away right now--smells amazing. I'll update my review once we've had a chance to eat it. EDITED: VERY good. I liked this quite a bit. Next time, I think I'll add more red pepper and add a little more spices, maybe some fresh garlic, too.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 2.8 g
  • 4%
  • Carbs
  • 31.9 g
  • 10%
  • Protein
  • 24 g
  • 48%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 1045 mg
  • 42%

Based on a 2,000 calorie diet

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