Ingredients

• 2 pounds boneless pork loin, cubed, fat trimmed
• 2 large onions, chopped
• 2 cans green chilies
• 2 jalapenos, minced
• 4 cloves garlic, mashed
• 1 Tbsp. cumin seeds, crushed
• 1 Tbsp. cumin, ground
• 2 tsp. oregano
• ½ tsp. thyme
• 32 ounces white beans, canned (DO NOT DRAIN)
• 3 Tbsp. chili powder
• 2 Tbsp. red wine vinegar
• salt and pepper, to taste
• 2 cubes beef bouillon cubes
• 1 ½ quarts water, (or sub beef broth)
• 3 Tbsp. olive oil

Method

1. In a fairly large soup pot, heat olive oil.
2. Sauté garlic until golden, then add onion.
3. Sauté until it begins to become translucent, then add pork.
4. Salt and pepper to taste.
5. Cook over fairly high heat, until pork browns, then add cumin, lower heat to medium, and cook meat through.
6. Add all remaining ingredients.
7. Bring to a boil, and let boil 10 minutes or so, then cover, and reduce heat to low.
8. Cook at least 1 hour on low, and up to 3, depending on how thick you like your chili, stirring occasionally.
9. Serve with grated colby-jack cheese and a big dollop of sour cream, chopped green onions or cilantro, and tortilla chips!
10. Note:Any other kind of meat could easily be substituted--chicken, turkey, beef, whatever appeals to you!

Categories

Soups, Pork, Chili