Great recipe! My partnter is from Texas where all-beef chilli is king, and he loved this recipe. I used 1.5 pounds pork tenderloin and used 1/2 C tomato puree instead of 1C, and no tomato paste. I added 1/2C low fat chicken stock, and I upped the spices, with additional chilli pepper, cumin and chilli in adobo. It was perfectly spiced and flavorful, but not not too hot. This will become a staple in my recipe rotation.