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Ingredients
- 1Â 1/2 lb Boneless pork chops
- 16 ounce Stewed tomatoes
- 45 ounce Black beans
- 32 ounce Light red kidney beans
- 1 lrg Yellow onion
- 2 x Cloves garlic -- crushed
- 2 x Jalapeno peppers -- minced
- 1 tsp Grnd cumin
- 1 tsp Butter
- Â Â Salt and pepper
- Â Â Tabasco (just a little)
- Â Â Water (add in to desired Consistency)
Directions
- Trim excess fat from chops; dice into bite-size chunks. Lightly saute/fry.
- Drain on paper towel; saute/fry onion, garlic, and jalapeno in butter. Add in pork, onion, garlic, and jalapeno together in pot. Add in black beans, kidney beans, and stewed tomatoes. Don't drain beans. Add in 7 oz can of diced canned jalapeno.
- I usually use a crock pot because the longer the chili simmers, the better it is. When done, the pork should be really tender. The pork will also darken due to the black beans. Can serve in bowls as usual or possibly over white rice.
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