Dymamite chili with beans

8 servings

Ingredients

Quantity Ingredient
-formatted by S.Grabowski
1 cup Soaked pinto beans, drained
2 tablespoons Oil or bacon drippings
2 larges Sliced onion
1 medium Chopped green pepper
2 Minced garlic clove
1⅓ pounds Boneless pork cut into 1/2 inch cubes
⅔ pounds Stew meat cubed
32 ounces Can whole tomatoes
4 tablespoons Chili powder
2 Diced Jalapeno pepper or
Serrano pepper *
2 teaspoons Dried Mexican oregano
4 teaspoons Cumin
⅔ cup Dry red wine
Salt to taste
Fresh ground pepper to taste
4 tablespoons Tortilla flour mixed in
Water to form a paste

Directions

Combine water and beans in medium saucepan and bring to boil over medium high heat. Reduce heat and simmer until tender, about 1 hour.

Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside. Add pork and beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add wine and cook, uncovered, 30 min. Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. * Jalapeno and Serrano peppers are 5,000 to 15,000 on the heat scale.

Author unknown. Taken from local bbs file.

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