1. Heat 1 tablespoon of the oil in a nonstick Dutch oven over medium-high heat. Add one-third of the pork to the hot oil; saute, turning the meat occasionally, until meat is browned on all sides. With a slotted spoon, transfer the meat to a large bowl. Repeat with the remaining oil and pork, sauteing in 2 batches; the total sauteing time for all 3 batches of meat is about 15 minutes.
2. Add the onion and garlic to the Dutch oven; saute until lightly browned, about 5 minutes. Add the meat, chili powder, cumin, oregano, chicken broth, beef broth and tomato sauce; simmer, covered, for 2 hours; remove the cover for the last 1/2 hour of cooking.
3. Stir the beans into the meat mixture; simmer until heated through. (The chili can be made ahead to this point and refrigerated; to serve, gently reheat over medium heat, stirring frequently.)
4. Garnish the chili with sour cream, chopped onion, chopped jalapeno peppers and shredded Cheddar cheese if desired. Serve the chili with tortilla chips (try some of the new baked varieties). Makes 10 servings (about 8 cups).