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!

Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

pork tenderloin,

onion,

red bell pepper,

black beans

(16 ounce) jar salsa

chicken broth

oregano

cumin

chili powder

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.


Break up pieces of cooked pork to thicken the chili before serving.


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.

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...

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.

A very different recipe for chili. A nice change. Make sure you don't add more chicken broth than the recipe calls for. Also don't drain the black beans.

Love this recipe. I made it with "Smokin' Hot" Cilantro salsa and it was quite tasty. Please note the nutrition information on the side looks to me to be off considerably. Based on the ingredients and 8 serving portions I calculate it closer to 400 calories per serving rather than the 644 shown on the nutrition information. Do your own math!

This was very good. I used a pork roast instead of tenderloin to save money. I added 1 can of mild green chilis and adobo seasoning. Served over chips with sour cream.

I thought this was great.  I also added green chilies like others recommended.  Though I did serve this over a cilantro lime rice.  The combo was really good.

This was delicious! Healthy and very good. I added 1/2 bottle of beer minced garlic and a bay leaf. Delish! Very hearty and filling as well. A keeper for sure.

I used the recipe as inspiration for the ingredients I had on hand and it is super tasty. (My changes - generous amounts of mexican seasoning blend and chili powder. A whooole lotta garlic big fat cloves sliced up. Pinto beans with jalapenos. Fire roasted tomatoes with adobo seasoning. Chopped fresh pasilla pepper as well as the red pepper. Fresh chopped serrano peppers.) Will definitely do this again.

I followed the recipe exactly and it was rather bland and watery, more like soup than chili.  I then started adding other ingredients.  For flavor and to thicken, I added one small can of tomato paste, half a bottle of beer, half cup brown sugar, and 1/4 cup jalapeno slices.  I probably will not make this recipe again.

See how to make pork chili with a savory Southwest flair.

jerre's black bean and pork tenderloin slow cooker chili

Prep Time: 10 minutes

Cook Time: 10 hours

Total: 10 hours, 10 minutes

Servings: 8

Cost: $3.51 /serving

Author : Sally Renz Cummings

Ingredients

Instructions

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