Easy Weeknight Chili

This recipe is easy because you can use any meat that you might have. For this recipe, we had leftover (uncooked) pork tenderloin and flatiron steak from earlier in the week. You can also use ground beef or turkey.

2 tbsp extra virgin olive oil
1 chopped onion
3 garlic cloves, minced
1 can of whole kernel corn
1 can of pinto beans
1 can of kidney beans
1 small can of diced green chilies
1 can of chopped tomatoes in juice
Your meat of choice (about 1 lb)
2 tsp cumin powder
1 tsp of chili powder (add more based on desired heat)
1 tsp cinnamon
1 tsp garlic powder
1 bay leaf
1/2 lb of cubed pork tenderloin
1/2 lb of cubed flatiron steak
1 tsp flour
Juice of half a lime
Shredded cheddar cheese
Sour cream
1 tsp adobo sauce (from chipotle in adobo)

Warm a large pot on the stovetop. When the pot has heated add olive oil. When that is warm add onions and garlic and cook until translucent. Add the pork and steak and cook on medium heat until the meat is browned and about 75% cooked. The meat will continue to cook as you make the chili, so you do not want to overcook the meat. When the meat is browned, add the flour and stir. This will add a little bit of thickness to your chili. What makes this recipe so easy is that now you just need to add the beans, corn, tomatoes and juice, and the spices and stir. Let this mixture cook for about 40 minutes or until you get the desired flavor. A few minutes before you are ready to serve, add the lime juice. We think that this adds a little tang to the chili. Once you have put your chili in the bowl, top with shredded cheese (and sour cream if you like). One suggestion if you like sour cream and heat is to mix in a little bit of adobo sauce from a can of chipotles in adobe to the sour cream. A little adobo goes a long way, so be careful of how much you add. The flavor is incredible, spicy and smoky, and will add a great flavor to your chili. We love to serve this chili with cornbread, so please see our Skillet Cornbread recipe to serve with this dish. As with most stews and soups, this recipe will get better the next day, so make enough for leftovers!