Grilled Pork Tenderloin Chili

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 If you are a chili lover, you will love Grilled Pork Tenderloin Chili. It is easy to make and full of incredible flavor!

The pork is grilled to add an additional flavor to the chili, and it does! You will find this chili easy to put together. It can be made ahead of time, and heated before serving if you are serving it at a party or get together.

Your family and friends will love this easy to make chili!

Grilled Pork Tenderloin Chili

(recipes feeds 6-8 bowls)

(printable recipe at end of page)

2 tablespoons Butter 

medium sized Onion, chopped into small pieces

sprinkles of Garlic Powder

sprinkles of Black Pepper

6 ounce can T0mat0 Paste

6 ounces Water

15 1/2 ounce can Tomato Sauce

16 ounce can Chili Beans

2 pounds Pork Tenderloin

sprinkles of Garlic Powder

sprinkles of Black Pepper

8 oz. Water

Shredded Cheese

Dollop of Sour Cream

Couple pieces of Fresh Cilantro

Add 2 tablespoon of butter to melt. Add the chopped onions, garlic powder, and pepper. Mix together.

Add the tomato paste, water, tomato sauce, and beans. Stir together and let the sauce simmer on low.

While the sauce is heating, sprinkle the tenderloins with garlic powder and pepper. Cook on the grill, turning every 2-4 minutes until the pork is done cooking, which should take about 20 minutes.  The pork should be cooked until it reaches 145 degrees. After taking the pork off the heat, let it sit for 3 minutes before cutting it for the chili. That way you will have pork at its best~juicy and tender.

Once the pork has rested, start slicing. You will be cutting the pork into chunks.

Cut the slices into strips, then cut the strips into chunks.

Add the pork to the chili sauce and mix together. The sauce will thicken as it is cooking. Add 8 ounces of water to thin it a bit.

Fill your bowl with chili. Sprinkle the cheese on top. Add a dollop of sour cream and a piece or two of cilantro. Enjoy your Grilled Pork Tenderloin Chili.

Today I am joining a group of fellow bloggers that are also sharing chili recipes, so as a bona fide chili lover, check out the list of amazing recipes below!

Welcome to our 2021 Chili Cook-Off! 

October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!

#ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

• Venison Chili from Cheese Curd In Paradise
• Colorado Green Chili from The Fresh Cooky
• Leftover Roast Pork Chili from A Day in the Life on the Farm
• Slow Cooker Buffalo Chicken Chili from Sweet Beginnings
• Instant Pot Chili from Devour Dinner
• Chili con Carne from Karen's Kitchen Stories
• Smoked Turkey Chili from Palatable Pastime
• My Dad's Contest Winning Chili from The Spiffy Cookie
• Instant Pot Pork Green Chili from Hostess At Heart
• Black Eyed Pea Chili from Leftovers Then Breakfast
• Pork Chili from Art of Natural Living
• Black Bean Sweet Potato Chili from Life Love and Good Food
• White Chicken Chili from Kathryn’s Kitchen Blog
• Pumpkin Chili from Jen Around The World
• Vegan Butternut Squash Chipotle Chili from Magical Ingredients
• Cincinnati Chili from An Affair from the Heart
• Grilled Pork Tenderloin Chili from The Freshman Cook
• Texas Chili from SmartyPantsKitchen

Here is your printable recipe:

       pork tenderloin, chili, onions, tomato paste, tomato sauce, cheese, sour cream, dinner, lunch,

 party food, game day food
American
Yield: 8-10
Author: The Freshman Cook

Grilled Pork Tenderloin Chili
This homemade chili is a great way to feed a crowd, and is a tasty meal for lunch, dinner, or an after school snack. Easy to put together, grilling the pork loins give the chili a tasty flavor.
Ingredients
• 2 tablespoons Butter
• medium sized Onion, chopped into small pieces
• sprinkles of Garlic Powder
• sprinkles of Black Pepper
• 6 ounce can T0mat0 Paste
• 6 ounces Water
• 15 1/2 ounce can Tomato Sauce
• 16 ounce can Chili Beans
• 2 pounds Pork Tenderloin
• sprinkles of Garlic Powder
• sprinkles of Black Pepper
• 8 oz. Water
• Shredded Cheese
• Dollop of Sour Cream
• Couple pieces of Fresh Cilantro
Instructions
1. Add 2 tablespoon of butter to melt. Add the chopped onions, garlic powder, and pepper. Mix together.
2. Add the tomato paste, water, tomato sauce, and beans. Stir together and let the sauce simmer on low.
3. While the sauce is heating, sprinkle the tenderloins with garlic powder and pepper. Cook on the grill, turning every 2-4 minutes until the pork is done cooking, which should take about 20 minutes. The pork should be cooked until it reaches 145 degrees. After taking the pork off the heat, let it sit for 3 minutes before cutting it for the chili. That way you will have pork at its best~juicy and tender.
4. Once the pork has rested, start slicing. You will be cutting the pork into chunks.
5. Cut the slices into strips, then cut the strips into chunks.
6. Add the pork to the chili sauce and mix together. The sauce will thicken as it is cooking. Add 8 ounces of water to thin it a bit.
7. Fill your bowl with chili. Sprinkle the cheese on top. Add a dollop of sour cream and a piece or two of cilantro. Enjoy your Grilled Pork Tenderloin Chili.

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Super Bowl Fun!-Chili and Queso Dip!

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I think just about everyone knows that it is the last few days before the Super Bowl. I am not a huge football fan myself, but I do love all the festivities and of course, all the food and the creativity that goes in every dish. I mean, that part is fun!!! This Chili Queso Dip is definitely a fun dip to serve and easy to make. It's fun because it's always a winner, and it's easy because you can serve 2 party foods from 1 recipe. You start by making up a big batch of homemade chili. There's your first party food. Then take some of the chili to make your dip. Now you have something for everyone!

Chili Queso Dip

2 pounds Ground Beef

1 ounce Chili Powder

1 tablespoon Garlic Powder

1 medium Onion

16 ounces Tomato Sauce

6 ounces Tomato Paste

16 ounces Water
16 ounces Chili Beans

1 tablespoon Hot Sauce
Low Carb Flour Tortillas
1 tablespoon Vegetable Oil
1/2 teaspoon Garlic Powder

1 pound Cacique Queso 

Crackers 

Brown your beef over medium heat, drain the grease,
and add your chili powder and garlic powder.

Chop and add your onions.

Add tomato sauce, tomato paste, and water.

Drain and rinse beans, and add to chili.
Add your hot sauce. Mix together and let simmer for 1 hour.

Cut your flour tortillas. I cut them by cutting the tortilla into quarters.
I cut each tortilla  into thirds. You end up with 12 pieces per tortilla.

In a small bowl, mix together the vegetable oil and the garlic powder.

Place the tortilla pieces into the bowl and
 coat them with the oil and garlic powder.

Lay the tortilla pieces out on a baking sheet.
I covered my sheet with parchment paper,
but spraying it with pan spray will work also.
You are just trying to eliminate any sticking.
Bake at 350 degrees for 10-15 minutes.
Then let cool on a rack.

Take 2 cups of chili from your pot, and place in a smaller pot.
Cut your cheese in to small pieces,
and add it to the small pot of chili.
Stir occasionally. The cheese will melt into the chili.

I thought this chili dip would be perfect for a bread bowl,
and I saw these cute, ready to cut bowls at the grocery.

Fill the bowl with chili dip, top with cheese, and party!

Thanks for joining The Freshman Cook today!