1 1/2 lb Boneless pork chops
16 oz Stewed tomatoes
45 oz Black beans
32 oz Light red kidney beans
1 lg Yellow onion
2    Cloves garlic -- crushed
2    Jalapeno peppers -- chopped
1 ts Ground cumin
1 ts Butter
Salt and pepper
Tabasco (just a little)
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.

I usually use a crock pot because the longer the chili simmers, the better
it is. When done, the pork should be really tender. The pork will also
darken due to the black beans. Can serve in bowls as usual or over white
rice.