Ingredients Jump to Instructions ↓

  1. 4 boneless pork chops, cut into 1/2-inch cubes

  2. 1 tablespoon vegetable oil

  3. 1 large onion, chopped

  4. 1 (8-ounce) can tomato sauce

  5. 1 cup beef broth

  6. 1 (4-ounce) can chopped green chiles, undrained

  7. 1/2 teaspoon ground cumin

  8. 1/2 teaspoon crushed red pepper

  9. 1/4 cup beef broth

  10. 2 tablespoons all-purpose flour

  11. 1 tablespoon bacon drippings or vegetable oil

  12. 1/4 cup thinly sliced green onions

  13. 2 cloves garlic, minced

  14. 2 (15-ounce) cans pinto beans, rinsed, drained and mashed

  15. 1/2 cup beef broth

  16. 1/4 teaspoon salt

  17. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. Combine 1/4 cup beef broth and flour; add to Dutch oven. Cook over medium heat, stirring constantly, until mixture thickens.

  3. 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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