Chili : Pork Chili with Chipotle Sour Cream

• 3 tablespoons olive oil, divided
  
• 2 pounds pork loin, cut into 1/2-inch pieces
  
• 1 1/4 teaspoons salt, divided
  
• 1/2 teaspoon freshly ground black pepper
  
• 2 onions, chopped (about 2 cups)
  
• 6 cloves garlic, minced
  
• 1/4 cup chili powder
  
• 2 tablespoons TABASCO® brand Chipotle Pepper Sauce, divided
  
• 4 cups water, divided
  
• 1 tablespoon paprika
  
• 1/4 teaspoon ground red pepper
  
• 1 (28-ounce) can tomato sauce
  
• 1 cup sour cream
  

Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high heat. Sprinkle meat with 1/2 teaspoon of the salt and place half of meat in pan; brown well and remove to a plate. Add another tablespoon of oil to pan and brown remaining meat; remove meat to plate.

Add remaining 1 tablespoon oil to pan and, when hot, add onions and garlic; cook until lightly browned, about 5 minutes. Return meat to pan; stir in chili powder and cook 1 minute.

Add 1 tablespoon of the TABASCO^® Chipotle Sauce to 1 cup of the water and use to deglaze pan, scraping up any browned bits of meat. Add paprika, red pepper, 1/2 teaspoon of the salt, tomato sauce and the remaining 3 cups water. Bring to a boil, reduce heat, and simmer 2 hours.

Meanwhile, combine sour cream, remaining 1 tablespoon TABASCO^® Chipotle Sauce, and remaining 1/4 teaspoon salt in a small bowl. Mix well and refrigerate until ready to serve with chili.

Makes 6 cups.