Recipe by kiwidutch
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.
Top Review by Andi of Longmeadow Farm
This was nice chili, I used it with Recipe #224143, 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*
- 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
Directions See How It's Made
- 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.