Chili with a twist. Warm up the team with bowls of this soup. Serve with green salad and crackers or quesadillas

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 (8-ounce) can tomato sauce
1 cup beef broth
1 (4-ounce) can 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 all-purpose flour
1 tablespoon bacon drippings or vegetable oil
1/4 cup thinly sliced green onions
2 cloves garlic, minced
2 (15-ounce) cans 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. 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.

Makes 6 servings.

Recipe provided courtesy of Pork, The Other White Meat.