1-1/2 lb boneless pork chops
16 oz stewed tomatoes
45 oz black beans
32 ounces light red kidney beans
1 large yellow onion
2 cloves garlic, crushed
2 each jalapeno peppers, chopped
1 teaspoon ground cumin
1 teaspoon butter
1 salt and pepper
1 Tabasco (just a little)
1 water (add to desired consistency)
Trim excess fat from chops; dice into bite-size chunks. Lightly saute. Drain on paper towel; saute onion, garlic, and jalapeno in butter. Add pork, onion, garlic, and jalapeno together in pot. Add black beans, kidney beans, and stewed tomatoes. Do not drain beans. Add 7 ounce can of diced canned jalapeno.
The longer the chili simmers, the better it is. When done, the pork should be very tender. The pork will also darken due to the black beans. Can serve in bowls as usual or over white rice.