Dynamite Chili

Chili Ingredients:

2/3 lb boneless pork, cut into 1/2″ cubes
1/3 lb beef stew meat, cut into 1/2″ cubes
2 cup water
1/2 cup dried pinto beans, soaked overnight then drained
1 tblsp oil or bacon drippings
1 onion, sliced
1/2 green bell pepper, cored, seeded and chopped
1 garlic clove, minced
16 oz canned whole tomatoes, drained
2 tblsp chili powder
1 diced green chiles, Jalapeno or Serrano
1 tsp dried oregano, preferably Mexican, crumbled
2 tsp cumin
1/3 cup dry red wine
salt and fresh ground black pepper to taste
2 tblsp prepared tortilla flour or masa harina, mixed with water to form a paste (optional)

Cooking Instructions:

• 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. Saute 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.

Serving size: 4