*  Exported from  MasterCook II  *
 
                            Las Chiquitas Chili
 
 Recipe By     : Michael Bower
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Pork Dishes                      Soups
                 Southwestern Cuisine
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cans          pinto beans
    3      pounds        pork -- cubed
    2      cans          cooking tomatoes
      1/2  teaspoon      crushed red peppers (vary to taste)
      1/4  teaspoon      garlic powder
    1      package       corn tortillas (8“)
 
 Cube the meat
 Brown the pork in a large skillet until 1/2 done.
 Blend tomatoes, red peppers and garlic powder in a blender
 Pour the blended ingredients over the meat and cook (simmer) until done.
 The meat should be moistly coated but there should be very little juice 
 in the pan when you are done cooking.
 
 Heat pinto beans in a separate pan.
 
 Serve the beans and the meat in a separate dish.
 
 Ladle beans and juice into a bowl, ladle meat over the beans, top with 
 broken tortillas or eat tortillas on the side.
 
 
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 Serving Ideas : The tortillas will curl up in the chili if served that 
 way
 
 NOTES : This recipe was derived from a chili served at a ”mexican" 
 restaurant in Kansas City.  It took many tasting visits to the restaurant 
 to get it right.  Somebody had to do it.  (The restaurant’s chili is so 
 good I once had my mother bring me 6 quarts on an airplane trip so that I 
 could have some.  Freezes well but gets spicier.
 
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