Prep 20 mins
Cook 2 hrs 45 mins
Warning: no FDA-approved antidote yet exists
- 118.29 ml soaked pinto beans, drained
- 14.79 ml oil or 14.79 ml bacon drippings
- 1 large onion, sliced
- 1 green pepper, chopped
- 2 clove garlic, minced
- 303.90 g boneless pork, cut into ½ inch cubes
- 149.68 g stew meat, cubed
- 453.59 g can whole tomatoes
- 29.58 ml chili powder
- 1 jalapeno peppers or 1 serrano pepper, diced
- 4.92 ml dried oregano
- 9.85 ml cumin
- 78.07 ml dry red wine
- fresh ground pepper
- 29.58 ml tortilla flour, mixed in 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 the oil or drippings in a large skillet over medium-high heat.
- Add the onion, green pepper, and garlic; sauté until tender.
- Transfer to a Dutch oven and set aside.
- Add the pork and beef to the same skillet; brown well.
- Stir the meat into the vegetables in the Dutch oven.
- Add the beans and their liquid along with the tomatoes and seasonings.
- Mix well, cover and simmer for 1 hour.
- Add the wine and cook, uncovered, for 30 minutes.
- Season with salt and pepper.
- If the mixture is too liquid, stir in some of the tortilla flour paste to thicken.
hubby absolutely LOVED this!!!!!!!!
To borrow a phrase from you, this is some badazz chili! I even included the beans which I normally would not add. I had my local butcher grind a small lean chuck roast and some boneless pork into chili meat. I actually doubled this recipe so I could freeze some. We rather enjoyed the subtle taste of the red wine. Didn't need to use the tortilla flour paste as this chili finished out nice and thick. Only thing I did differently was to add an additional tablespoon of chili powder toward the end of the cooking time. This is a keeper, Miller! Hope you enjoy the picture I submitted.