Las Chiquitas Chili
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cans |
pinto beans
|
*
|
| 3 | pounds |
pork
cubed |
|
| 2 | cans |
tomatoes
cooking |
*
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| ¼ | teaspoon |
garlic powder
|
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cans |
pinto beans
|
*
|
| 1.4 | kg |
pork
cubed |
|
| 2 | cans |
tomatoes
cooking |
*
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 1.3 | ml |
garlic powder
|
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
Directions
Cube the meat brown the pork in a large skillet until half done.
Blend tomatoes, red peppers and garlic powder in a blender Pour the blended ingredients over the meat and cook (simmer) until done.
The meat should be moistly coated but there should be very little juice in the pan when you are done cooking.
Heat pinto beans in a separate pan.
Serve the beans and the meat in a separate dish.
Ladle beans and juice into a bowl, ladle meat over the beans, top with broken tortillas or eat tortillas on the side.
