- 1 1/2 lb diced pork tenderloin
- 1 each large diced onion
- 2 tbsp butter
- 2 cans white beans, drained
- 3 cans chicken broth
- 1-2 each habanero peppers, stems and seeds removed, chopped
- 1/2 tsp white pepper
- 1/2 tsp ají p-p chile powder, or substitute hot red chile powder, such as cayenne or New Mexican Chimayó
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 2 tsp chili powder
- 2 cloves minced garlic
- 1/2 tsp salt
- 1 tbsp chopped cilantro
- Brown the pork. Remove it from the skillet and set it aside in a covered bowl to retain some heat.
- Sautee the onions and garlic in the butter in the same skillet until tender.
- Mix all of the ingredients together into a pot. Bring it to a boil, then reduce the heat, cover the chili, and simmer it for 45-60 minutes.
- Remove the cover. Simmer the chili for 30-40 minutes more.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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