Dynamite Chili With Beans

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.

• Ready In: 2 mins
• Serves: 4

Ingredients

• 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

1. Combine Water and Beans inches.
2. medium saucepan and bring to bOil over medium high heat.
3. Reduce heat and simmer until tender, about 1 hour.
4. Heat Oil in large skillet over med-high heat.
5. Add Onion, Green Pepper, and Garlic.
6. Saute until tender.
7. Transfer to Dutch Oven and set aside.
8. Add Pork and Beef to same skillet.
9. Brown well.
10. Stir into vegetables in Dutch Oven.
11. Add Beans and their liquid along with Tomatoes and seasonings.
12. Mix well, cover and simmer 1 hour.
13. Add Wine and cook, uncovered, 30 minutes.
14. Season with Salt and Pepper.
15. If mixture is too liquid, stir in some of the tortilla flour paste to thicken.