Dymamite Chili with Beans

Course : Chili
Serves: 4
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1/2 Cup Soaked pinto beans, drained
1 tablespoons Oil or bacon drippings
1 large Sliced onion
1/2 medium Chopped green pepper
1 clove garlic Minced
2/3 pound Boneless pork cut into 1/2 inch cubes
1/3 pound Stew meat cubed
16 ounces whole tomatoes
2 tablespoons Chili powder
1 medium Diced Jalapeno pepper OR Serrano pepper
1 teaspoon Dried Mexican oregano
2 teaspoon Cumin
1/3 Cup Dry red wine
1/2 teaspoon Salt to taste
1/2 teaspoon Fresh ground pepper to taste
2 tablespoons Tortilla flour mixed in Water to form a paste

Preparation / 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.

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