Jerre’s Black Bean and Pork Tenderloin Slow Cooker Chili: A Flavor Explosion!
## Introduction
Looking for a chili recipe that’s hearty, flavorful, and easy to make? Look no further than Jerre’s Black Bean and Pork Tenderloin Slow Cooker Chili! This recipe takes the classic chili concept and elevates it with tender pork tenderloin, smoky chipotle peppers, and a rich blend of spices. The slow cooker does all the work, resulting in a deeply satisfying chili that’s perfect for a chilly evening or a casual gathering. This recipe is a family favorite, passed down with slight variations, and it’s guaranteed to become one of yours too. Prepare to be amazed by the depth of flavor achieved with minimal effort. Get ready to cozy up with a bowl of warmth and spice!
## Why This Recipe Works
* **Tender Pork:** Using pork tenderloin instead of ground beef adds a luxurious texture and richer flavor to the chili. The slow cooking process ensures that the pork becomes incredibly tender and melts in your mouth.
* **Black Beans:** Black beans provide a creamy texture and earthy flavor that complements the pork perfectly. They are also an excellent source of fiber and protein.
* **Chipotle Peppers:** Chipotle peppers in adobo sauce add a smoky heat and depth of flavor that elevates the chili beyond the ordinary. You can adjust the amount to your preferred level of spiciness.
* **Slow Cooker Convenience:** The slow cooker does all the work, allowing the flavors to meld together beautifully over time. This makes it a perfect recipe for busy weeknights or when you want to prepare a meal in advance.
* **Versatile and Customizable:** This chili recipe is a great base that you can easily customize to your liking. Add your favorite vegetables, adjust the spice level, or experiment with different toppings.
## Ingredients You’ll Need
* 1.5-2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
* 1 large onion, chopped
* 2 bell peppers (any color), chopped
* 2 cloves garlic, minced
* 2 (15-ounce) cans black beans, rinsed and drained
* 1 (15-ounce) can diced tomatoes, undrained
* 1 (10-ounce) can diced tomatoes and green chilies (such as Rotel), undrained
* 1 (15-ounce) can tomato sauce
* 1-2 chipotle peppers in adobo sauce, finely chopped (plus 1-2 teaspoons adobo sauce, to taste) – *start with 1 pepper for mild heat*
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon smoked paprika
* 1/2 teaspoon dried oregano
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* 1 cup chicken broth or water
* Salt and pepper to taste
* Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado, green onions, lime wedges
## Equipment You’ll Need
* Slow cooker (6-quart or larger)
* Large skillet (optional, for browning pork)
* Cutting board
* Knife
* Measuring cups and spoons
* Can opener
## Step-by-Step Instructions
**1. Prepare the Pork (Optional):**
* While not strictly necessary, searing the pork tenderloin cubes before adding them to the slow cooker adds a depth of flavor and a nice crust. Heat a tablespoon of olive oil or vegetable oil in a large skillet over medium-high heat.
* Season the pork cubes with salt and pepper.
* Sear the pork cubes in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until browned. Remove the pork from the skillet and set aside.
**2. Sauté the Vegetables (Optional):**
* Again, this step enhances the flavor, but you can skip it if you’re short on time. In the same skillet (or a clean skillet), add the chopped onion and bell peppers. Cook over medium heat until softened, about 5-7 minutes.
* Add the minced garlic and cook for another minute, until fragrant.
**3. Combine Ingredients in the Slow Cooker:**
* Place the browned pork (if searing) or the uncooked pork cubes in the slow cooker.
* Add the sautéed vegetables (if sautéing) or the chopped onion, bell peppers, and garlic to the slow cooker.
* Add the black beans, diced tomatoes, diced tomatoes and green chilies, tomato sauce, chipotle peppers (and adobo sauce), chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using).
* Pour in the chicken broth or water. Make sure all ingredients are mostly covered with liquid; add a bit more broth or water if needed.
**4. Cook the Chili:**
* Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The pork should be very tender and easily shredded with a fork.
**5. Shred the Pork:**
* Use two forks to shred the pork tenderloin into smaller pieces directly in the slow cooker.
**6. Season and Adjust:**
* Taste the chili and add salt and pepper to taste. You may also want to add more chipotle peppers or adobo sauce for extra heat, or a little bit of brown sugar or honey to balance the flavors. A squeeze of lime juice at this point can also brighten the chili.
**7. Serve and Enjoy:**
* Serve the chili hot, topped with your favorite toppings. Some popular options include shredded cheese, sour cream, chopped cilantro, avocado, green onions, and lime wedges.
## Tips for the Best Chili
* **Don’t skip the searing (if possible):** Searing the pork adds a depth of flavor that you won’t get otherwise. It creates a Maillard reaction, which is responsible for the rich, savory taste.
* **Use high-quality spices:** Fresh, high-quality spices will make a big difference in the overall flavor of the chili. Consider toasting your whole spices (cumin seeds, coriander seeds) for a few minutes in a dry pan and then grinding them before adding them to the slow cooker. This intensifies their flavor.
* **Adjust the spice level to your liking:** Chipotle peppers can be quite spicy, so start with one pepper and add more to taste. Remember that the chili will become spicier as it cooks.
* **Don’t be afraid to experiment:** This recipe is a great base, but feel free to add your own personal touches. Try adding different vegetables, such as corn, zucchini, or mushrooms. You can also experiment with different types of beans, such as kidney beans or pinto beans.
* **Let the chili rest:** If you have time, let the chili rest for at least 30 minutes after it’s finished cooking. This allows the flavors to meld together even more.
* **Make it ahead of time:** This chili is even better the next day, as the flavors have had time to develop. You can make it ahead of time and store it in the refrigerator for up to 3 days.
* **Freeze for later:** This chili freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months.
## Variations and Substitutions
* **Different Protein:** While pork tenderloin is a great choice, you can also use other cuts of pork, such as pork shoulder (Boston butt). You can also substitute ground beef, ground turkey, or even shredded chicken. If using a tougher cut of pork like shoulder, you may need to increase the cooking time.
* **Vegetarian/Vegan Chili:** Omit the pork and add more vegetables, such as corn, zucchini, and mushrooms. You can also add a can of lentils or a package of plant-based ground meat substitute to add protein.
* **Spice it Up (or Down):** Adjust the amount of chipotle peppers and cayenne pepper to control the spice level. You can also add a pinch of red pepper flakes or a dash of hot sauce for extra heat. For a milder chili, omit the chipotle peppers and cayenne pepper altogether. Using smoked paprika adds some smokiness without adding significant heat.
* **Different Beans:** While black beans are a classic choice, you can also use other types of beans, such as kidney beans, pinto beans, or cannellini beans.
* **Add Vegetables:** This recipe is a great way to use up leftover vegetables. Try adding chopped carrots, celery, or sweet potatoes.
* **Beer Chili:** Substitute some of the chicken broth with a dark beer, such as a stout or porter, for a richer, more complex flavor. Add the beer in the last hour of cooking.
## Serving Suggestions
* **Classic Chili Toppings:** Shredded cheese, sour cream, chopped cilantro, avocado, green onions, and lime wedges are all classic chili toppings.
* **Cornbread:** Serve the chili with a slice of warm cornbread.
* **Tortilla Chips:** Serve the chili with tortilla chips for dipping.
* **Baked Potato:** Top a baked potato with the chili for a hearty and satisfying meal.
* **Chili Cheese Fries:** Top french fries with the chili and shredded cheese for a delicious and indulgent treat.
* **Chili Mac:** Mix the chili with cooked macaroni and cheese for a comforting and flavorful dish.
## Nutritional Information (Approximate)
*Serving Size: 1 cup*
* Calories: 350-450 (depending on ingredients and toppings)
* Protein: 30-40 grams
* Fat: 15-25 grams
* Carbohydrates: 30-40 grams
* Fiber: 10-15 grams
*Note: This is an estimate and can vary based on specific ingredients and portion sizes.*
## Storage Instructions
* **Refrigerate:** Allow the chili to cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
* **Freeze:** Allow the chili to cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
## Reheating Instructions
* **Stovetop:** Reheat the chili in a saucepan over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the chili in a microwave-safe bowl, covered, for 2-3 minutes, or until heated through, stirring occasionally.
* **Slow Cooker:** Reheat the chili in the slow cooker on low for 1-2 hours, or until heated through.
## Conclusion
Jerre’s Black Bean and Pork Tenderloin Slow Cooker Chili is a flavorful and satisfying meal that’s perfect for any occasion. With its tender pork, smoky chipotle peppers, and rich blend of spices, this chili is sure to become a family favorite. The slow cooker makes it incredibly easy to prepare, and it’s versatile enough to customize to your liking. So, gather your ingredients, fire up your slow cooker, and get ready to enjoy a delicious bowl of chili!
Enjoy!