Title: Dynamite Chili with Beans
Categories: Mexican Beef Pork Chili Bean
Yield: 4 Servings
| 2 | c | Water |
| 1/2 | c | Pinto beans, soaked |
| 1 | tb | Oil or bacon drippings |
| | | Onion, sliced |
| 1 | ts | Oregano, dried, crumbled |
| 2 | ts | Cumin |
| 2 | tb | Tortilla flour |
| 1/3 | c | Dry red wine |
| 16 | oz | Tomatoes, whole drained |
| 2 | tb | Chili powder |
| | | Green chile, jalapeno or |
| 1/2 | x | Green pepper,seeded chopped |
| | | Garlic clove, minced |
| 2/3 | lb | Boneless pork, 1/2" cubes |
| 1/3 | lb | Beef stew meat, 1/2" cubes |
* Mixed with Water to form a paste (optional) 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 minutes. Season with Salt and Pepper. If mixture is too
liquid, stir in some of the tortilla flour paste to thicken. Fred Drexel,
1981 World Champion Chili