Recipe

1. In a 3- quart saucepan over medium heat, in hot oil, cook pork half at a time, until browned on all sides, stirring occasionally. Remove pork as it browns. Return pork to saucepan. Add garlic, chili powder and cumin. Cook 5 minutes, stirring occasionally.

2. Stir in soup, beer and tomatoes. Heat to boiling. Cover and reduce heat to low; Simmer for 40 minutes or until pork is no longer pink. Add beans. Heat through; Serve chili over hot cooked rice and garnish with sour cream and green onions. Makes 4 cups.