Thanks for your comments and questions. Yes, you do use the bacon. Add it back in at the end.
I have added that to the directions.
This is a great alternative to the normal every day chili. It is great for company because it is different than most people have had. You use pork tenderloin and bacon instead of the traditional hamburger. We serve it over rice with a dollop of sour cream. You can either make it on the stove top and simmer it, or you can make it and then put it in a crock pot and let it finish and be ready for dinner.
Sam’s or Costco has the best price on pork tenderloin. It comes in a 2 pack at both stores. You will use one of those packages, it has 2 loins in it. Throw the other package in the freezer.
This will serve 8 to 10. Send them to my blog. They will want the recipe!!!!!!!
1 pound bacon
2 tsp. minced garlic (If you have a Trader Joes in your area, they have crushed garlic in the freezer section, in little bitty ice cube trays. Each one is equal to one clove of garlic. It is great!
Use 2 cloves.)
1 medium onion, chopped
2 (14 oz.) cans chicken broth
2 tsp. salt
1 tsp. pepper
2 (4 oz.) cans mild diced green chiles
5 Tbsp. chili powder
2 (15.5 oz.) cans Brooks Chili Beans either mild or hot depending on your taste buds
2 pork tenderloins, diced into about 1/2 inch pieces
Dice the bacon and brown in a large pot on top of the stove. Remove the bacon from the drippings, reserving the drippings. Coat the pork with 1/2 a cup of flour. Place the pork in the bacon drippings and brown for about 5 minutes. Add the garlic and onions and cook until onion is tender. Stir in chicken broth, green chiles, salt, pepper chili powder and chili beans. Simmer on low for 2 hours or place in a crock-pot on low for 3 hours. Add the bacon back in. Serve over rice and garnish with sour cream.
Dudelicious! ~ Cindy