Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Soaked pinto beans, drained
1 tb Oil or bacon drippings
1 lg Sliced onion
1/2 md Chopped green pepper
1 Minced garlic clove
2/3 lb Boneless pork cut into
-1/2 inch cubes
1/3 lb Stew meat cubed
16 oz Can whole tomatoes
2 tb Chili powder
1 Diced Jalapeno pepper OR
Serrano pepper
1 t Dried Mexican oregano
2 ts Cumin
1/3 c Dry red wine
Salt to taste
Fresh ground pepper to taste
2 tb Tortilla flour mixed in
Water to form a paste
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.
