Pork Chili with Quick Refried Beans

  1. 4 boneless pork chops, cut into 1/2-inch cubes
    1 tablespoon vegetable oil
    1 large onion, chopped
    2 cloves garlic, minced
    1 can (8-ounce) tomato sauce
    1 cup beef broth
    1 can (4-ounce) chopped green chiles, undrained
    1/2 teaspoon ground cumin
    1/2 teaspoon crushed red pepper
    1/4 teaspoon salt
  2. 1/4 teaspoon pepper
    1/4 cup beef broth
    2 tablespoons flour
    1 tablespoon bacon drippings OR vegetable oil
    1/4 cup thinly sliced green onions
    2 cloves garlic, minced
    2 cans (15-ounce) pinto beans, rinsed, drained and mashed
    1/2 cup beef broth
    1/4 teaspoon salt
    1/4 teaspoon pepper
  1. In a Dutch oven heat oil over medium-high heat. Cook and stir onion and 2 cloves garlic until tender but not brown.
  2. Add pork; cook and stir for 2 to 3 minutes or until browned.
  3. Stir in tomato sauce, 1 cup beef broth, chiles, cumin, crushed red pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until pork is tender.
  4. Combine 1/4 cup beef broth and flour; add to Dutch oven. Cook over medium heat, stirring constantly, until mixture thickens.
  5. Meanwhile, for refried beans, in a medium saucepan heat bacon drippings over medium heat. Add green onions and garlic and cook and stir for 30 seconds.
  6. Stir in mashed pinto beans, 1/2 cup beef broth, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat through.
  7. Spoon refried beans into individual soup bowls, ladle chili atop.
  8. Makes 6 servings
  9. Recipe by Pork, The Other White Meat

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases