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Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds pork tenderloin, cubed

  2. 1 large onion, chopped

  3. 1 medium green pepper, chopped

  4. 3 tablespoons olive oil

  5. 1 pound ground turkey

  6. 1 pound ground beef

  7. 2 cans (15 ounces each ) pinto beans, rinsed and drained

  8. 2 cans (14-1/2 ounces each ) diced tomatoes, undrained

  9. 1 can (28 ounces) baked beans

  10. 3 garlic cloves, minced

  11. 1/4 cup chili powder

  12. 1 tablespoon all-purpose flour

  13. 2 to 3 teaspoons ground cumin

  14. 1 teaspoon salt

  15. 1/2 teaspoon crushed red pepper flakes

  16. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a Dutch oven or soup kettle, cook the pork, onion and green pepper in oil over medium heat until meat is no longer pink. Meanwhile, in a large skillet, cook turkey and beef over medium heat until no longer pink; drain. Drain pork mixture; add turkey and beef. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until flavors are blended. Yield: 12 servings (3 quarts).

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