---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dynamite Chili With Beans
 Categories: Mexican, Beef, Pork/ham, Chili, Beans
      Yield: 4 Servings
 
      2 c  Water
    1/2 c  Pinto beans; soaked
      1 tb Oil or bacon drippings
      1    Onion; sliced
      1 ts Dried oregano; crumbled
      2 ts Cumin
      2 tb Tortilla flour
    1/3 c  Dry red wine
     16 oz Whole tomatoes; drained
      2 tb Chili powder
      1    Green chile, jalapeno;
           - seeded, chopped -OR-
    1/2    Green pepper;
           - seeded chopped
      1 cl Garlic; minced
    2/3 lb Boneless pork; cubed 1/2"
    1/3 lb Beef stew meat; cubed 1/2"

  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 medium-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 & water paste to thicken.

  Recipe by Fred Drexel, 1981 World Champion Chili
 
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