Creamy Pork and Pinto Bean Chili

Ingredients

• 8 tablespoons vegetable oil, divided
• 2 pounds pork tenderloin, cut into 1-inch pieces
• Kosher salt and freshly ground black pepper
• 1 large onion, minced (about 1 1/2 cups)
• 1 cup diced red bell pepper
• 1 cup diced yellow bell pepper
• 1 1/2 tablespoon garlic, minced
• 2 cups low-sodium chicken broth
• 1 (14.5-ounce) can crushed or diced tomatoes
• 1 package Carroll Shelby’s® Chili Kit
• 1 (15-ounce) can pinto beans
• 1/2 cup sour cream (or Heavy Cream)
• Shredded cheddar cheese and sliced scallions, for garnish

Directions

1. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add pork in batches, season with 1/4 teaspoon salt and a few grinds of pepper, per batch. Cook 2 to 3 minutes on each side, until browned. Remove to a platter. Repeat with remaining pork, using 2 tablespoons of oil and 1/4 teaspoon salt per batch.
2. Add remaining 2 tablespoons oil, onion, peppers, garlic and 1 teaspoon salt to the pot and cook, stirring and scraping up any browned bits, for 4 to 5 minutes, until softened. Stir in broth, tomatoes, Chili Kit Spice and Cayenne packets to taste. Add browned pork, cover and bring to a boil.
3. Lower heat and simmer, stirring occasionally, for 45 minutes. Remove cover and continue simmering, stirring occasionally, for 15 more minutes, until pork is tender and chili is slightly thick. Add Chili Kit Masa packet if thicker chili is desired, according to box directions. Add pinto beans to the pot and continue to simmer until beans are warmed through, another 10 to 15 minutes. Stir in sour cream and cook 5 minutes, longer.
4. Ladle into bowls and top with shredded cheese and scallions.