---------- 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                              16 oz Tomatoes, whole drained
     1/2 c  Pinto beans, soaked                 2 tb Chili powder
       1 tb Oil or bacon drippings              1 x  Green chile, jalapeno or
       1 x  Onion, sliced                     1/2 x  Green pepper,seeded chopped
       1 ts Oregano, dried, crumbled            1 x  Garlic clove, minced
       2 ts Cumin                             2/3 lb Boneless pork, 1/2 cubes
       2 tb Tortilla flour                    1/3 lb Beef stew meat, 1/2 cubes
     1/3 c  Dry red wine                   
  
   * Mixed with Water 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. If mixture is too
   liquid, stir in some of the tortilla flour paste to thicken. Fred Drexel,
   1981 World Champion Chili
  
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