Dynamite Chili with Beans
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
|
|
| ½ | cup |
pinto beans
soaked overnight then draine |
|
| 1 | tablespoon |
vegetable oil
or bacon drippings |
|
| 1 | each |
onions
sliced |
|
| ½ | each |
green bell peppers
cored, seeded and chopped |
|
| 1 | each |
garlic cloves
minced |
|
| ⅔ | pound |
pork
boneless, 1/2" cubes |
|
| ⅓ | pound |
stewing beef
1/2" cubes |
|
| 16 | ounces |
tomatoes
whole, canned, drained |
|
| 2 | tablespoons |
chili powder
|
|
| 1 | each |
green chili peppers
diced |
*
|
| 1 | x |
jalapeño pepper
or serrano |
*
|
| 1 | teaspoon |
oregano
crumbled, mex |
|
| 2 | teaspoons |
cumin
|
|
| ⅓ | cup |
red wine
dry |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
fresh, to taste |
*
|
| 2 | tablespoons |
all-purpose flour
prepared, tortilla |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
|
|
| 118 | ml |
pinto beans
soaked overnight then draine |
|
| 15 | ml |
vegetable oil
or bacon drippings |
|
| 1 | each |
onions
sliced |
|
| 0.5 | each |
green bell peppers
cored, seeded and chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 302.4 | g |
pork
boneless, 1/2" cubes |
|
| 151.2 | g |
stewing beef
1/2" cubes |
|
| 462.4 | ml/g |
tomatoes
whole, canned, drained |
|
| 3E+1 | ml |
chili powder
|
|
| 1 | each |
green chili peppers
diced |
*
|
| 1 | x |
jalapeño pepper
or serrano |
*
|
| 5 | ml |
oregano
crumbled, mex |
|
| 1E+1 | ml |
cumin
|
|
| 79 | ml |
red wine
dry |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
fresh, to taste |
*
|
| 3E+1 | ml |
all-purpose flour
prepared, tortilla |
|
Directions
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 oil in large skillet over med-high heat.
Add onion, green pepper, and garlic.
Sauté 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.
