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 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.
