Dynamite Chili with Beans

  1. 2 cup water
  2. 1 tbsp oil or bacon drippings
  3. 1 onion, sliced
  4. salt and fresh ground black pepper to taste
  5. 1 garlic clove, minced
  6. 2/3 lb boneless pork, cut into 1/2" cubes
  7. 1/3 lb beef stew meat, cut into 1/2" cubes
  8. 16 oz canned whole tomatoes, drained
  9. 2 tbsp chili powder
  10. 1 diced green chile, Jalapeno or Serrano
  11. 1 tsp dried oregano, preferably Mexican, crumbled
  12. 2 tsp cumin
  13. 1/3 cup dry red wine
  14. 1/2 cup dried pinto beans, soaked overnight then drained
  15. 2 tbsp prepared tortilla flour or masa harina, mixed with water to form a paste (optional)
  1. Combine water and beans in medium saucepan and bring to boil over medium high heat. Reduce heat and simmer until tender, about 1 hour.
  2. 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.
  3. 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.
  4. Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases