Reviewed: Nov. 11, 2009

This was delicious. I used pork loin rather than tenderloin since that's what I had on hand. Great texture. I used a chicken bullion cube dissolved in 1/2 cup of water - I didn't add any extra salt and it was perfect. Will definitely make again!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Nov. 8, 2009

Very good. I didn't have 3 cans of black beans, so I just used 2, and it turned out fine. I also used a pork tenderloin that was pre seasoned with onion and garlic. It had perhaps some other seasonings as well, but it worked perfectly. The salsa gave it a nice bite and the beans and pork made this a very filling dinner. I let it cook in the slow cooker probably about 8 1/2 hours, then broke up the pork with a fork. It was so tender and easy to break up, and it definitely does make it a thicker chili as opposed to a stew if you break up the pork chunks. Bf gave this his seal of approval. :o) Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 29, 2009

This was amazing!! I did substitute a can of corn for one of the black beans because I love corn in my chili:) and had fresh cilantro, shredded cheese and sour cream for garnish. This was such a hit with my hubby he asked me to make it to take on his annual hunting trip! Very high praise for him:D

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Adriel

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Reviewed: Oct. 28, 2009

This was very good, but I did double the spices and added garlic, diced green chiles, a can of jalepinto beans, and a bottle of beer, which all helped the flavor even more. I also drained and rinsed the black beans before adding them to the slow cooker. I will definitely make again, I appreciated how simple it was to make and the colors of the black beans, white onion and red pepper made the presentation awesome as well.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 28, 2009

It was pretty good, but think I was hoping for more. As a chili, it was okay...but I started dipping tortilla chips as a dip and it was great!

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genchild

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Reviewed: Oct. 27, 2009

I thought this was really good. I added a can of rotel tomatoes and some cayenne pepper. I couldn't decide if I should drain the beans or not and decided not to. Next time I will drain them. It was a little too watery. I used leftover pulled pork (used the kalua pig recipe for that) instead of pork tenderloin and am so happy to have a new way to use up my leftover pulled pork! Since my pork was already cooked, I only put this in the slow cooker for about 3 hours. I put it on high for a little while then turned it down to med-low. Garnished with sour cream, shredded cheese, and crushed tortilla chips.

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SAHMCOOK

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

this was very easy, and very good. my fiancee asked that i make it to keep on hand so he can take to lunch everyday! the only thing i would do is shredd up the pork instead of keeping it in cubes, so when i make it again, i will add an entire tenderloin, then remove it, shredd it, and the mix it back in. but this is a super yummy change to ordinary chili.

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lduv143

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Reviewed: Oct. 26, 2009

We really liked this. At first, I was worried it wasn't going to taste good, b/c we've never made chili with anything but hamburger meat. But this was really good. We will definitely make this again.

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amymarlow26

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Reviewed: Oct. 26, 2009

I made this recipe exactly as written. I think the next time I will make some slight altercations that will make this a five star recipe. I will cut my pepper and onion into smaller pieces the next time (just a personal preference it doesn't alter the taste) I will also add salt and pepper. I thought it was a little flat without it. I think adding a jalapeño would also be a nice touch. This was easy to do and fairly economical. I will make this again. Thanks for sharing Valley Girl.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Oct. 25, 2009

whole family liked this. It was something different and easy to do. Very tasty

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traceypalmer

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Reviewed: Oct. 21, 2009

I made this for my family which includes two kids (ages 10 and 8). It was a big hit! Everyone liked it which means it is a "keeper" in my house! Thanks!

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hokie

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Reviewed: Oct. 20, 2009

This recipe was a hit!! I cooked this for a big crowd of people on a camping trip. There were people in all age groups and everyone loved it!! I made a few changes... I had to increase the recipe to serve 12 so keep that in mind. I used two cans of black beans and one of spicy chili beans. I also used a medium salsa for an extra kick. I also added a can of corn. I crushed up tortilla chips into the bottom of each bowl, put the chili on top of that, and then topped it with sour cream and shredded cheese. I am going to make this for our anual super bowl party!!

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SAMPSON2

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Reviewed: Oct. 18, 2009

I wanted to put 5 stars but since I made some changes, thought I'd better not. I read the comments & changed the following: used pork loin, added 2 minced garlic cloves, 1 minced jalapeno, 2 chopped chipotles in adobe sauce, spoonful of peanut butter & eyeballed salsa. I omitted the chix broth b/c there was plenty of liquid + we like it thicker; after shredding pork, it was perfect texture. Topped with cheese & sour cream. It was easy, tasted fantastic & nearly the perfect heat as is (we like it hot!). Thanks to Aunt Jerre!

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mimithi

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Reviewed: Oct. 18, 2009

Great! I added a can of corn

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joanna10

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Reviewed: Oct. 18, 2009

Great recipe...I have never been able to make soups that taste great and this was a wonderful first. I added corn and used pork loin. It was wonderful!!!

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Try-it-once-cook

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Reviewed: Oct. 17, 2009

Delicious! I did use other reviewers' suggestions of using pork loin instead of tenderloin, adding chopped garlic, three chopped chipotle peppers in adobo sauce and a can of green chiles. Perfect for a cold night.

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FLORA1910

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Reviewed: Oct. 16, 2009

Good Hearty Chili with a nice mexican flair. Wonderful taste, leaves you wanting more. Like others I added chili powder, chipotle peppers, garlic, taco seasoning, and cayenne pepper for an extra kick. I served it with green onions, sour cream, shredded cheese, and cilantro. This was wonderful. As a side I made the "Sweet Corn Cakes" recipe found on this website. YUMMY!

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kac2research

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2009

A very solid chili for a group, won't offend anyone. Those who want it spicier can add their own Tobasco sauce. I added garlic and a can of chili peppers, served over rice with cheese, sour cream and cilantro. I like my chili a little wetter, so used 2 cups of broth but I did not add the liquid from the black beans. For variety, I think I would add garbanzo beans, corn and chopped tomatoes. I will be making a few meals for over 100 people soon ~ I think this will be one of them!

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Holly R.

Cooking Level: Expert

Home Town: Juneau, Alaska, USA

Living In: Winter Park, Florida, USA

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Reviewed: Oct. 13, 2009

This was Awesome!! I used 2 can black beans and 1 can black beans and jalepeno. Then the salsa was chipolte habanero. It had a kick to it but with sour cream and cheese it was just perfect. I like my chili thicker so I just turned up the heat at the end and used a little cornstarch to thicken it up. My two boys ate it all up, I'm lucky I got a bowl. Will make again! Thanks

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Lindyloop

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Reviewed: Oct. 12, 2009

This is why I love this website! This is a recipe I never would have made based on the ingredients, but I search for recipes that have high ratings and this one came up during a search, so I thought...I'll give it a try. Wow! We had this last night and it was wonderful. I browned the pork tenderloin first (covered it with flour, garlic powder, black pepper - then browned in butter) before adding it to the slow cooker. The only other change I made was to add a can of Rotel diced tomatoes with green chiles. Totally awesome and so simple. Served with rice, a dollop of sour cream, and Grandmother's Buttermilk Cornbread from this site (also awesome). Thanks a bunch!

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