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Three-Alarm Chili

Serves 8


1 lb pork tenderloin, trimmed and cut into cubes
2 tablespoons chili powder
1 red bell pepper, chopped
1 yellow onion, chopped
2 tablespoons chopped jalapeno peppers
1 can black beans, drained and rinsed, 15 oz.
1 can red kidney beans, drained and rinsed, 15 oz.
1 teaspoon unsweetened cocoa powder
8 blue cornmeal tostada bowls
1/2 cup shredded Monterey Jack cheese
1/2 cup sour cream


  1. Spray a large saucepan with vegetable cooking spray. Heat pan over medium heat. Add pork and chili powder. Cook, stirring, until pork is cooked through and no longer pink, about 10 minutes. Drain off fat.
  2. Preheat oven to 350° F. 
  3. Add bell pepper, onion, and jalapeno peppers to pan. Cook, stirring frequently, until tender, about 5 minutes. Add kidney beans, black beans, and cocoa. Cook, stirring occasionally, until heated through, about 15 minutes.
  4. Meanwhile, place tostada bowls on a baking sheet. Bake until heated through, about 5 minutes.
  5. Place tostada bowls on individual serving plates. Divide chili evenly among bowls. Sprinkle with cheese. Dollop with sour cream. Serve immediately.
Season: Winter