Ingredients
- 4 boneless pork chops (cut into 1/2-inch cubes)
- 1 tablespoon vegetable oil
- 1 onion (large, chopped)
- 2 cloves garlic (minced)
- 8 ounces tomato sauce
- 1 cup beef broth
- 4 ounces green chiles (chopped, undrained)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (crushed)
- 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 green onions (thinly sliced)
- 2 cloves garlic (minced)
- 30 ounces pinto beans (rinsed, drained and mashed)
- 1/2 cup beef broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- 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 2-3 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.
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