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Dynamite chili with beans

Yield: 4 servings

Ingredients:

• 2 c Water 16 oz Tomatoes whole drained
• 1/2 c Pinto beans soaked 2 tb Chili powder
• 1 tb Oil or bacon drippings 1 x Green chile jalapeno or
• 1 x Onion sliced 1/2 x Green pepper seeded chopped
• 1 ts Oregano dried crumbled 1 x Garlic clove minced
• 2 ts Cumin 2/3 lb Boneless pork
• 1/2" cubes
• 2 tb Tortilla flour 1/3 lb Beef stew meat
• 1/2" cubes
• 1/3 c Dry red wine

Instructions:

* 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

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