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Pork Chili with Quick Refried Beans

    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
    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

    In a Dutch oven heat oil over medium-high heat. Cook and stir onion and 2
    cloves garlic until tender but not brown. Add pork; cook and stir for 2 to 3
    minutes or until browned. 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.
    Combine 1/4 cup beef broth and flour; add to Dutch oven. Cook over medium
    heat, stirring constantly, until mixture thickens.
    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.
    Stir in mashed pinto beans, 1/2 cup beef broth, 1/4 teaspoon salt and 1/4
    teaspoon pepper. Heat through. Spoon refried beans into individual soup
    bowls, ladle chili atop.


    Makes 6 servings

    Recipe by Pork, The Other White Meat


  

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