A spicy robust flavored chili that will quickly and deliciously warm your family on those cool Fall and cold Winter evenings!
1/2 pound (8 ounces) bulk pork sausage
1 pound pork tenderloin, cubed
1 large onion, chopped
2 celery ribs, chopped
2 (15-1/2 oz each) cans Great Northern beans, rinsed & drained
1 (15-1/2 oz) can chili hot beans, undrained
2 (14 oz each) cans chicken broth
1 (6 oz) can tomato paste
1 garlic clove, minced
2 teaspoons chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon dried parsley flakes
1 cup shredded cheddar cheese
1. In a large skillet over medium-high heat, cook the sausage and cubed pork tenderloin until the meat is no longer pink; transfer to a 5 quart slow cooker.
2. Stir all the remaining ingredients, except the cheese, into the meat mixture in slow cooker.
3. Cover and cook on high 5 to 5-1/2 hours or on low 8 hours, or until pork is tender.
4. Sprinkle individual servings with the cheese. Makes 8 servings.
Emily
