Pork Chili

Prep : 10 minutes    Cook:  2-1/2 hours    makes 10 servings

1               boneless whole pork loin roast (3 to 4 pounds) cut into 1-inch cubes 
1               medium onion , chopped 
1               garlic clove  , minced
2               tablespoons vegetable oil
2               cans (15-1/2 ounces each) chili beans , un-drained 
2               cans (10 ounces each) diced tomatoes with mild green chilies , un-drained 
1               cup water 
1               teaspoon beef bouillon granules
Chili powder , pepper and cayenne pepper to taste 
Sour cream , tortilla chips and shredded cheddar cheese , optional 

1 .     In a Dutch oven  or large soup kettle  , cook the pork  , onion and garlic in oil  over medium heat  until meat is no longer pink  and vegetables is tender .

2 .      Add the beans , tomatoes  , water  , bouillon  and seasonings  ; bring to a boil . Reduce heat ; cover and simmer for 2 hours  or  until meat is tender . Serve with sour cream , tortilla  chips and cheese  if desired .

In addition to eating this chili the traditional way (with a spoon) , my family likes to scoop bites onto tortilla chips . The leftovers are great rolled  in tortillas and reheated  , too .