Prep Time: 1 mins
Total Time: 2 mins
About This Recipe
“Fred Drexel, 1981 World Champion ChiliThis is an orphaned recipe that I adopted.. >blush
1/2 cuppinto beans, soaked
1tablespoon oil or 1tablespoonbacon drippings
1teaspoonoregano, dried, crumbled
1/3 cupdry red wine
16ouncestomatoes, whole drained
green chilies or jalapenos or 1/2 green pepper, seeded chopped
1garlic clove, minced
2/3 lbboneless pork, 1/2-inch cubes
1/3 lbbeef 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.
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.