Pork and Black Bean Chili Earns Third Place in St. Louis Slow Cooker Competition

Compiled by the editorial desk with reference to the original recipe submission and contest results.

A family recipe for slow-cooker chili, made with pork tenderloin and black beans, has earned third place at the St. Louis Slow Cooker Cook Off, a recent competition that drew entries from home cooks across the region. The dish, submitted by a contestant identified only as “Aunt Jerre,” stood out for its simplicity and robust flavor, according to the recipe details shared by the family.

The chili requires just 10 minutes of preparation and then cooks on low for 8 to 10 hours, making it an ideal option for busy cooks who want a hearty meal without constant attention. The recipe yields eight servings, with each portion containing approximately 245 calories, 3 grams of fat, 32 grams of carbohydrates, and 24 grams of protein, based on the nutrition information provided.

Ingredients and Preparation

To create the dish, cooks combine 1.5 pounds of pork tenderloin, cut into 2-inch strips, with one small coarsely chopped onion, one small red bell pepper, three 15-ounce cans of black beans, a 16-ounce jar of salsa, half a cup of chicken broth, and a blend of seasonings: one teaspoon of dried oregano, one teaspoon of ground cumin, and two teaspoons of chili powder.

All ingredients are placed directly into a slow cooker, set to low, and left to cook for 8 to 10 hours. After cooking, the pork is broken into pieces to thicken the chili, a step that enhances the texture and allows the flavors to meld further.

The combination of pork and black beans offers a protein-rich meal, while the salsa and spices provide a mild heat and depth without requiring additional preparation. The recipe’s ease and the use of pantry staples likely contributed to its success in the competition.

Why This Recipe Stands Out

In a field of competitors, the chili’s straightforward approach and hearty ingredients made it a crowd-pleaser. The slow-cooking method allows the pork to become tender, and the black beans absorb the surrounding flavors, resulting in a satisfying dish that can be served on its own or with toppings like cheese or sour cream.

For home cooks looking to replicate the award-winning result, the recipe emphasizes minimal prep and patience. The long cooking time is the key to developing the chili’s rich taste, and the final step of breaking up the pork ensures a thick, chunky consistency.

The family’s pride in the achievement is evident, and the recipe now serves as a testament to the value of simple, time-tested cooking techniques. Whether for a weeknight dinner or a gathering, this chili offers a practical and flavorful option.