Categories: Chili, Misc. 
      Yield: 4 servings 
  
           -formatted by S.Grabowski           2 tb Chili powder 
    1/2 c  Soaked pinto beans, drained         1    Diced Jalapeno pepper OR 
      1 tb Oil or bacon drippings                   Serrano pepper 
      1 lg Sliced onion                        1 ts Dried Mexican oregano 
    1/2 md Chopped green pepper                2 ts Cumin 
      1    Minced garlic clove               1/3 c  Dry red wine 
    2/3 lb Boneless pork cut into                   Salt to taste 
           -1/2 inch cubes                          Fresh ground pepper to taste 
    1/3 lb Stew meat cubed                     2 tb Tortilla flour mixed in 
     16 oz Can whole tomatoes                       Water to form a paste 
  
  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 min. Season with salt 
  and pepper. If mixture is too liquid, stir in some of the tortilla flour 
  paste to thicken. Author unknown. Taken from local bbs file. 
   
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  ************************************************************************** 
  * *** From Packet: INV-FAC Message # 845 Area 
  : 483  NX-Buffet From 
  : Susan Grabowski                           03-31-93  12:12 To 
  : All Subj 
  : CR CHILI #10