Three Bean Chili with Shredded Pork

We had our first snow last week.  Snow = chili.  I (Daughter) had some leftover pork tenderloin and some leftover Dutch oven pinto beans (both made by Papa Kidd), so I threw together this chili that was a big hit...Mama & Papa Kidd both went back for seconds!  Here's how you can make it if you don't have leftovers on hand.  Serve with fresh baked cornbread for a dinner that'll warm you right up!

Three Bean Chili with Shredded Pork

Ingredients:

2 (1 lb) pork tenderloins

2 pkg Lipton onion soup mix

Water

1 tsp olive oil

1 onion, diced

2 Anaheim peppers, diced

2 cloves garlic, diced

3 cans chopped green chiles

1 can RoTel

2 cans white beans, do not drain

1 can black beans, do not drain

2 cans pinto beans with jalapenos, do not drain*

1 tsp cumin

1 tsp oregano

Fresh ground black pepper to taste

Directions:

1.       Combine first 3 ingredients in the slow-cooker, cook on low heat for 6-8 hours, or until pork is cooked and tender.

2.       Heat olive oil in stock pot or Dutch oven on medium-high heat.  Saute onions, peppers, and garlic until onions are opaque.  Add green chiles & RoTel and heat through.

3.       Add beans, and bring to a boil.  Boil for one minute, and reduce to low heat.  Cover and let simmer.

4.       Shred pork, and add to stock pot or Dutch oven.  Add cumin, oregano, and black pepper.  Simmer on low heat until chili is desired consistency, stirring occasionally.  I like my chili thick, so I simmered for about 1 hour.