CHUNKY CHIPOTLE PORK CHILI

1 small onion, chopped
2 teaspoons bottled minced garlic (4 cloves)
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 chile pepper in adobo sauce*
1 (15 ounce) can 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 sweet pepper, beer or beef broth, picante sauce or salsa, and chipotle chile 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.

*When handling hot chile peppers, wear plastic or rubber gloves to prevent skin burns. Disposable plastic gloves from a pharmacy or paint store are ideal. If skin burns should occur, wash the area well with soapy water. If the juices come into contact with your eyes, flush them with cool water to neutralize the chile-pepper oil.

Makes 4 main-dish servings
Source: All-Time Favorites Soups and Stews by Better Homes and Gardens