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Directions
1Heat oil in large saucepan or Dutch oven over medium heat. Add pork; cook and stir until browned and just cooked through, 3 to 5 minutes. Remove from pan.
2Add onion, bell pepper and jalapeno; cook and stir 2 minutes until crisp-tender. Stir in cumin, chili powder and tomato. Add beer; bring to boil. Reduce heat; simmer 5 minutes.
3Stir in bean salad; return pork to pan. Cook until heated through, about 3 minutes. Add salt, as desired. Serve topped with sour cream and cilantro, if desired.
Note: Additional liquid may be added if less thick chili is preferred.
source: Family Features
Ingredients
1 tablespoon olive or vegetable oil
1/2 pound pork tenderloin, trimmed or 1/2 pound chicken breast, cut into 1-inch pieces
1 cup chopped bell pepper (one color or a combination)
1 jalapeño pepper, finely chopped
1 teaspoon chili powder, mild or hot
1 cup beer, chicken broth or water
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