Fred Drexel, 1981 World Champion Chili This is an orphaned recipe that I adopted.. <blush> I haven't gotten around to making it myself yet... but hope to soonest. I don't know how long it takes to make...Feel free to try it out and give me feedback on the recipe.
- 2 cups water
- 1⁄2 cup pinto beans, soaked
- 1 tablespoon oil or 1 tablespoon bacon drippings
- 1 onion, sliced
- 1 teaspoon oregano, dried, crumbled
- 2 teaspoons cumin
- 2 tablespoons tortilla flour
- 1⁄3 cup dry red wine
- 16 ounces tomatoes, whole drained
- 2 tablespoons chili powder
- green chilies or jalapenos or 1⁄2 green pepper, seeded chopped
- 1 garlic clove, minced
- 2⁄3 lb boneless pork, 1/2-inch cubes
- 1⁄3 lb beef stew meat, 1/2-inch cubes
- Combine Water and Beans inches.
- 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.
This was nice chili, I used it with Hully Gully (Frito Chili Salad), and it tasted great with it. The only change I made was I omitted the pork, as we didn't have that on hand. The seasonings were perfect with this, and the beans too. We will use this again, a good basic chili that you can put together fairly quickly if you soak your beans and cook your beans a bit before making rest of chili. Thanks kiwidutch! Made for *ZWT3 07*
I made this for the Recipe Rescue game :) It was a good basic chili though I don't think it falls into the World Champion class. Since you adopted this recipe I'll tell you how I made it - in the Crockpot, just added the uncooked beans and 2 C water along with the other ingredients and let simmer 6+ hours. I used green chili's and dredged the meat with flour before browning. Oh, the iingredients are out of order according to the directions and the chili did need the flour for thickening. The red wine was a nice touch.