Indianapolis! Go Colts! To celebrate the Colts going to the bowl, lets make some chili! Plus, its healthy, if you choose to modify:
This recipe comes from All Recipes online, you can check the website at the bottom! Enjoy!
Original recipe yield:6 servings
PREP TIME 5 Min
COOK TIME 1 Hr 5 Min
READY IN 1 Hr 10 Min
* 1 pound ground beef, substitute with veggie ground round, lean turkey ground
* 1 medium onion, chopped
* 1 teaspoon red pepper flakes
* 1 tablespoon ground cumin
* 2 (10.75 ounce) cans condensed tomato soup
* 2 (14.5 ounce) cans chicken broth
* 1 (14.5 ounce) can crushed tomatoes
* 5 tablespoons chili powder
* 1 teaspoon ground black pepper
* 1 teaspoon salt
* 2 (15.5 ounce) cans pinto beans, drained (optional)
* cayenne pepper to taste
1. Crumble the ground beef substitute into a soup pot over medium-high heat. Cook and stir until evenly browned. Drain off most of the grease. Add onion, red pepper flakes, and half of the cumin; cook and stir until onion is tender.
2. Pour in the tomato soup, chicken broth, and crushed tomatoes. Season with chili powder, salt and pepper. Simmer for 30 minutes. Pour in the beans, and season with remaining cumin and cayenne pepper; simmer for another 30 minutes. Now enjoy.
According to Danielle Berg, from allrecipe.com "This is the most tender, tasty recipe for pork tenderloin."
So enjoy and celebrate Indianapolis:
* 1 1/2 pounds pork tenderloin
* 2 eggs
* 1/4 cup milk
* 1/2 cup Italian-style dried bread crumbs
* 1 pinch garlic salt
* 2 teaspoons dried oregano
* salt and pepper to taste
* 1 tablespoon vegetable oil
1. Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
4. Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 160 degrees F (70 degrees C).