Dynamite Chili With Beans

      Yield: 4 Servings

      2 c  water

    1/2 c  pinto beans,Dried

      1    soaked overnight then draine

      1 T  oil (or bacon drippings)

      1    onion,sliced

    1/2    green bell pepper

      1    cored,seeded and chopped

      1    garlic clove,minced

    2/3 lb boneless pork,1/2 cubes

    1/3 lb beef stew meat,1/2 cubes

     16 oz canned whole tomatoes,drain

      2 T  chili powder

      1    green chile,Diced

      1    jalapeno (or serrano)

      1 t  dried oregano,crumbled, mex

      2 t  cumin

    1/3 c  dry red wine

      1    salt,To Taste

      1    black pepper to,Fresh Ground

      2 T  prepared tortilla flour or

      1    masa harina,mixed with wate

      1    to form a paste (optional)

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.