Weapon of Mass Destruction Chili |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Warning: no FDA-approved antidote yet exists Ingredients:
1/2 cup soaked pinto beans, drained |
1 tablespoon oil or 1 tablespoon bacon drippings |
1 large onion, sliced |
1/2 green pepper, chopped |
2 cloves garlic, minced |
2/3 lb boneless pork, cut into 1/2 inch cubes |
1/3 lb stew meat, cubed |
1 (16 ounce) can whole tomatoes |
2 tablespoons chili powder |
1 jalapeno peppers or 1 serrano pepper, diced |
1 teaspoon dried oregano |
2 teaspoons cumin |
1/3 cup dry red wine |
salt |
fresh ground pepper |
2 tablespoons tortilla flour, mixed in water to form a paste |
Directions:
1. Combine water and beans in medium saucepan and bring to boil over medium high heat.
2. Reduce heat and simmer until tender, about 1 hour.
3. Heat the oil or drippings in a large skillet over medium-high heat.
4. Add the onion, green pepper, and garlic; sauté until tender.
5. Transfer to a Dutch oven and set aside.
6. Add the pork and beef to the same skillet; brown well.
7. Stir the meat into the vegetables in the Dutch oven.
8. Add the beans and their liquid along with the tomatoes and seasonings.
9. Mix well, cover and simmer for 1 hour.
10. Add the wine and cook, uncovered, for 30 minutes.
11. Season with salt and pepper.
12. If the mixture is too liquid, stir in some of the tortilla flour paste to thicken.
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