Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-formatted by S.Grabowski 2 tb Chili powder
1/2 c Soaked pinto beans, drained 1 Diced Jalapeno pepper OR
1 tb Oil or bacon drippings Serrano pepper
1 lg Sliced onion 1 ts Dried Mexican oregano
1/2 md Chopped green pepper 2 ts Cumin
1 Minced garlic clove 1/3 c Dry red wine
2/3 lb Boneless pork cut into Salt to taste
-1/2 inch cubes Fresh ground pepper to taste
1/3 lb Stew meat cubed 2 tb Tortilla flour mixed in
16 oz Can whole tomatoes 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. Author unknown. Taken from local bbs file.

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* *** From Packet: INV-FAC Message # 845 Area
: 483 NX-Buffet From
: Susan Grabowski 03-31-93 12:12 To
: All Subj
: CR CHILI #10

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