Pork chili cooks up fast for winter nights

Lean pork tenderloin cooks up tender in just 5 minutes, yet delivers simmered-all-day flavor. That’s good news for times when you need a robust, warming meal at short notice on a cold winter day.

The recipe for this pork chili is among 100 featured in Better Homes and Gardens’ "All-Time Favorites Soups and Stews" ($4.99), a Meredith special interest publication. Included among the 100 are other chilies, chowders, stews and slow-cooker comfort foods.

This pork chili, which takes only half an hour start-to-finish, is rated 4 on a 5-point scale from mild to hot (5 is the hottest).

Chunky chipotle pork chili

1small onion, chopped

2teaspoons bottled minced garlic (4 cloves)

1tablespoon cooking oil

12ounces pork tenderloin, cut into 3/4-inch cubes

2teaspoons chili powder

2teaspoons ground cumin

1yellow or red sweet pepper, cut into 1/2 -inch pieces

1cup beer or beef broth

1/2cup bottled picante sauce or salsa

1-2tablespoons finely chopped canned chipotle chili pepper in adobo sauce (see note)

115-ounce can small red beans or pinto beans, rinsed and drained

1/2cup dairy sour cream

Fresh cilantro or flat-leaf parsley sprigs (optional)

In a large saucepan, cook onion and garlic in hot oil over medium-high heat about 3 minutes or until tender. Toss pork with chili powder and cumin; add to saucepan. Cook and stir until pork is brown. Add sweet potato, beer or beef broth, picante sauce or salsa, and chipotle chili pepper. Bring to boiling; reduce heat.

Cover and simmer about 5 minutes or until pork is tender. Stir in beans; heat through. Serve with sour cream. If desired, garnish with cilantro or parsley.

Makes 4 main-dish servings. Per serving: 328 cal., 11 g total fat (4 g saturated), 65 mg chol., 625 mg sodium, 29 g carbo., 7 g fiber, 26 g pro.

Note: When handling hot chili peppers, wear plastic or rubber gloves to prevent skin burns. Disposable plastic gloves from a pharmacy or paint store are ideal.

If skin burns should occur, wash the area well with soapy water. If the juices come into contact with your eyes, flush them with cool water to neutralize the chili pepper oil.