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If you live north of the Mason-Dixon line you're probably going to laugh at what I'm about to say. There's been talk of impending snow here in the Carolinas for a few days now, and this type of news always makes folks in this part of the U.S. a bit giddy with excitement; running to the market to stock the pantry and fridge, making sure candles and flashlights are available, digging out the mittens, scarves and boots, and on and on. It's the topic of every conversation yet, most of the time, no frozen precipitation actually materializes. I remember a particular situation that struck me as quite humorous thirty years ago, shortly after we had moved to North Carolina from "polar bear country" in Wisconsin.
I was working at the hospital one day when an announcement came over the intercom: "ATTENTION, ATTENTION, PHASE 1 OF THE SEVERE WEATHER PLAN IS NOW IN EFFECT." I scurried to the nearest window to check out the "inclement" weather. Nadda. Nothing, not a drop, not a flake, an ice crystal, not anything! It was simply in the lower 30s and the sky was gray. That was it. Period. The only thing that did happen was my co-workers went into a tizzy about how they'd get home from work. We all drove home on dry, cold roads and my Northern roots had me smiling all the way!
Since then, I've become quite a bonafide Southern girl and somehow, over the years, I joined the ranks of "snow puppies" too. Now I get giddy with excitement, run to the market to stock the pantry and fridge, make sure candles and flashlights are available, dig out the mittens, scarves and boots and... I make soup or stew or chowder! Something warm, homey and delicious that will warm our chilly bones after coming in from the winter wonderland. IF it happens!
This time I decided to make chili. A big pot of delicious, spicy chili filled with lots of tender shredded pork tenderloin, slow-roasted with bacon, beer, fire-roasted tomatoes, green chilies, onions, celery and garlic. I used chili powder, cumin, coriander, jalapeño and dried oregano to add lots of zip. And for something fun, and a bit unique - cannellini beans and black-eyed peas were substituted for more traditional beans. Oh, and heavenly days, don't let me forget to tell you about the butternut squash added towards the end, giving a delightful touch of sweetness and beautiful color to the flavorful chili. I served this a few nights ago to my son and daughter-in-law and there were smiles all around the table.
So, I'm ready for whatever the weather brings. You'll be too with a pot of this wonderful chili, slowly simmering in your oven. The aroma that fills your house will be amazing and if your neighbors are outdoors building snowmen or shoveling snow and they get a whiff... well, let's just say you might find a line of them standing at your door!
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Pork Tenderloin and Butternut Squash Chili
Ingredients
- 4 slices bacon, diced into ½ inch pieces (if your bacon is "thick cut", just use 3 slices)
- 1 lb. pork tenderloin, cut into about 4 pieces
- salt & pepper
- 1 large onions, diced small
- 2 stalks celery, diced small
- 3 cloves garlic, finely chopped
- 1 medium jalapeño, seeded and finely chopped
- 1 12 ounce bottle of beer
- 3 15 ounce cans fire-roasted canned tomatoes puréed
- 2 small cans green chiles
- 1 cup finely chopped fresh cilantro, divided
- 2 tablespoons dark brown sugar
- 1 tablespoon oregano
- 1 teaspoon cumin
- 1 teaspoon chile powder
- 1 teaspoon coriander
- 1 teaspoon salt, more to taste
- 2 15-16- ounce cans cannellini beans, drained and rinsed
- 1 15-16- ounce can black-eyed peas, drained and rinsed
- 1 6- ounce can tomato paste
- ½ medium butternut squash, peeled, seeded and chopped in small (about ½ inch) dice
- coarsely chopped cilantro leaves, for garnish, if desired
- greek yogurt, for garnish, if desired
- avocado slices, for garnish, if desired
Instructions
- Cook bacon in a large dutch oven or oven-safe stock pot until fat is rendered and bacon is crisp. Transfer bacon with a slotted spoon to a large plate. If there's more than about 2 tablespoons of fat in pan, remove any excess.
- Sprinkle pork pieces lightly with salt and pepper. Increase heat and add pork to bacon fat. Brown well on all sides. Remove pork with a slotted spoon to plate with bacon.
- Add onion and celery to pan and sauté for 4-5 minutes or until softened and translucent. Add garlic and jalapeño and cook for another minute.
- Add bacon, pork and all ingredients up to the butternut squash on the list. Do not add squash at this time. Bring mixture to a boil, then cover and place in oven. Slow roast @300˚F for 2 hours.
- Remove chili from oven, uncover and with a large slotted spoon, transfer pork pieces to a large plate.When pork is cool enough to handle, cut it into one inch slices and shred with your fingers or two forks. Add butternut squash to chili mixture, cover and return to the oven for another 30-40 minutes or until squash is tender.
- Add shredded pork and the other ½ cup of chopped cilantro, stir to combine. Taste and add more salt, if needed. Serve in bowls with dollops of Greek yogurt, sliced avocados and cilantro. Enjoy!
Notes
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What can I substitue for the beer?
Plz don't tell me all the alcohol cooks out, People understand if someone is alergic to nuts or onions they cannot be exposed to them. I'm not willing to risk "a bit of alcohol."
I usually subsitute a cooked down Balsamic vinegar when receipes call for wine, but don't know what to subsitute for beer. Thanks
Hi Carol, You could try subbing beef or chicken broth for the 12oz of beer in the recipe, or even apple cider. Another idea would be to just use a non-alcoholic beer. If you choose a broth, you might want to add a splash of apple cider vinegar for a little acidity. Hope this turns out well for you!
What temperature should the oven be? Also, your repeated the instructions to add squash to chile and cook for 30-40 minutes...
Hi Michelle, I've corrected those items, thanks!
Fabulous, Chris! Love all the spices, and the butternut squash~~brilliant~~now i want a chilly Fall day soon to make this! 🙂 ~~ally
Hi Chris, your pork tenderloin look awesome. Excellent click!
Have a lovely week ahead,regards.
This looks like a perfect meal. Your photos are great!
Oh heavenly days...I haven't heard that expression in a long time. I think you butternut squash was a nice addition as sweet and spicy go so well together.
I just love the mix of pork and squash in this super yummy chili. Fantastic.
That's quite a cute / funny story about "inclement weather" alerts there. LOL. I think I need you up here in Canada, so I can come over your house - snow or no snow - and fest on your lovely bowls of pork tenderloin chili. I must admit, I haven't tried making chili from pork tenderloin. Very interesting...love all the other components in the chili - cannellini beansm black-eyed peas, and butternut squash.
I have to laugh about the storms there too. We live in MI. My son is stationed in TX at Ft. Bliss and he called me a couple weeks ago. He was laughing because they had 1/2 an inch of snow and everything was closed even the base was closed!! For two days. He thought it was hilarious and said he was the only car on the road anywhere he went...lol!! Your chili looks really good. I love that is not traditional.
Ken, how fun to hear from you, hope you are well. I never did get anyone's email from the CIA, did you? I'd love to keep up and perhaps one day some of us will meet there again!
wish that the cold wind at your side can travel to here, it has been hot for the past one week, i'm getting tanner..haha! enjoy your trip!
This is my kind of chili! We took our granddaughter to the circus yesterday and when we walked outside afterwards it was a bonfided winter wonderland. I'd love to have this simmering on my stove right now.
Funny story, Chris! But I'm writing this as we've had some icy conditions this morning in D.C. and my office has closed for a half a day. I'm still in my pj's dreading having to go out in the sloppy weather and wishing for a bowl of this beautiful chili! It looks luscious and the sour cream and avocado...well it's just icing on the cake for me! Safe travels!
Chris
Your recipe looks great. It looks as good as anything I cooked next to you in Hyde Park. It will hit the spot in Chicago
Ken
My family loves chili pretty much anytime of year but winter is the best. This looks like a great recipe!
Oh what a great chili recipe! One of my fave winter meals!
Nice chili! By coincidence I just made a batch of pork chili with white beans (though mine goes in a different direction from yours). Pork works so well in chili - I'm surprised I don't see it more often. Good stuff - thanks.
My teenager would like to have your version better. I made chili today too, but no meat, and he was a little confused! 🙂
Here in the Bay Area in California, we have weather but certainly not like other parts of the country. This is a perfect dish to make and enjoy the cozy indoors. Stay warm!!!
I'd get giddy with excitement at the thought of snow too Chris! Wouldn't mind curling up in front of the fire with a bowl of chili though.
That looks the perfect meal for today, cold grey and raining. Yum yum.
Keep well Diane
As Stephanie told you, it was very very cold here last 6-7 days. This chili would be perfect to heat it up a bit!
I would eat this chili even on a hot and sunny summer day 😉 Your story made me laugh (it was -35 all week here...perfect weather for a warming bowl 😉 ) Have a great week-end!
This is GOOD for any kind of weather. Irresistible!
The ingredients sound really good together! We have been having wintry weather here...was freezing fog until a couple of days ago, so chili is always a great menu item for my guys.
Thanks, Chris!
Just beautiful & so healthy! Stay warm.
This is making me hungry- need to start dinner,lol!!
Have a wonderful weekend and stay cozy warm;-)
Sounds like a very hearty chili to get you through this cold spell! I talked to a co-worker in S. Carolina this morning and he said schools were closing at 10AM. Stay warm and safe:@)
Look delicious:)
Oh I love the addition of yogurt and avocado, lovely dish! Have a nice weekend Chris!
I made black bean chili because it is "raining". In St. Louis the damp air blows up from the Gulf, and the cold blows down from Canada. When they meet it is a damp cold and it becomes pretty unbearable, but in California we start complaining now when it get below 50° and we start saying we did not order this. When it mists they OMG it is raining.
There are so many interesting ingredients in this! I make my chili with steak and I think small chunks of good quality meat are so much better than ground beef (or no meat) in chili. I can't wait to try the tenderloin, I know I'm going to love it. Good luck with the snow...all we get here as far as extreme weather is a little cold drizzle now and then!
We've got sleet falling right now, so be careful, it's headed your way. I could deal with this bowl on a cold day like today. I'd eat it right next to my cozy fire. 🙂
Here in AZ we are excited because it is supposed to rain all weekend, that is super rare for us and we love it. This chili looks like a great thing for a rainy or snowy weekend!
Hey, you don't live all that far from us! Yesterday the schools closed all day just from some flurries. Today they let out two hours early, so we will be picking up Ella. Have a cozy day, my friend!
Barb, sorry I'll fix that as soon as I can get to my computer. We're on the road right now.
This chili looks so warm and comforting, Chris! I especially love the butternut squash addition and all those great toppers!
The chili looks wonderful - really wonderful. Sitting here in Virginia - it just started spitting snow again. We're supposed to get another inch or so but no worries - we love it too!
Sounds great!! It is very cold here in Ontario!! Will make this tomorrow. I think I could even do it in my slow cooker..a recent gift. Also..could not print it.HELP!! Barb
I have to laugh! Being from Buffalo when they call for a storm, it's a storm. Here in Calfironia they say winter storm and everyone freaks. A winter storm here is light rain! lol
Your chili looks amazing, nothing like a big bowl of comfort food!!