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| 2 Tasse | water |
| 1/2 Tasse | Dried pinto beans, soaked |
| | Overnight then drained |
| 1 Esslöffel | Oil or bacon drippings |
| 1 | onion sliced |
| 1/2 | Green bell pepper, cored, |
| | Seeded and chopped |
| 1 | cloves garlic minced |
| 330 Gramm | Boneless pork, cut into 1 |
| 1/4 | Cm cubes |
| 165 Gramm | Beef stew meat, cut into 1 |
| 1/4 | Cm cubes |
| 500 Gramm | Canned whole tomatoes, |
| | Drained |
| 2 Esslöffel | Chilli powder |
| 1 | Diced green chilli, |
| | Jalapeno or Serrano |
| 1 Teelöffel | Dried oregano, preferably |
| | Mexican, crumbled |
| 2 Teelöffel | cumin |
| 1/3 Tasse | red wine dry |
| | Salt and fresh ground |
| | black pepper |
| 2 Esslöffel | Prepared tortilla flour or |
| | Masa harina, mixed with |
| | water |
| | To form a paste (optional) |
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Combine water and beans in medium saucepan and bring to boil over medium hig 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.
Keywords: chilli, hearty, spicy
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