Chunky Chipotle Pork Chili

[hotsauceblog]

• 1 small onion, chopped
• 4 cloves minced garlic
• 1 tablespoon cooking oil
• 12 ounces pork tenderloin, cut into 3/4 inch cubes
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 yellow or red sweet pepper, cut into 1/2 inch pieces
• 1 cup beer or beef broth
• 1/2 cup bottled picante sauce or salsa
• 1 to 2 tablespoons finely chopped canned chipotle chili pepper in adobo sauce
• 1 can, 15-ounces small red beans or pinto beans, rinsed and drained
• 1/2 cup dairy sour cream
• Fresh cilantro or flat-leaf parsley sprigs, optional

In a large saucepan, cook onion and garlic in hot oil over medium-high heat about 3 minutes or until tender. Toss pork with chili powder and cumin; add to saucepan. Cook and stir until pork is brown. Add peppers, beer or beef broth, picante sauce or salsa, and chipotle chili pepper. Bring to boiling; reduce heat.
Cover and simmer about 5 minutes or until pork is tender. Stir in beans; heat through. Serve with sour cream. If desired, garnish with cilantro or parsley.
Makes 4 servings.