Pork Chili With Quick Refried Beans

• 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

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 2-3 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.
2. 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.

pork chops, vegetable oil, onion, garlic, tomato sauce, beef broth, green chiles, ground cumin, red pepper, salt, pepper, beef broth, flour, bacon, green onions, garlic, pinto beans, beef broth, salt, pepper

Taken from www.yummly.com/recipe/Pork-Chili-with-Quick-Refried-Beans-2248887 (may not work)