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| 2 Tasse | water |
| 1/2 Tasse | Pinto beans, soaked |
| 1 Teelöffel | Oil or bacon drippings |
| 1 | onion sliced |
| 1 Teelöffel | Oregano, dried, crumbled |
| 2 Teelöffel | cumin |
| 2 Teelöffel | Tortilla flour |
| 1/3 Tasse | red wine dry |
| 16 x ca. 30 g | Tomatoes, whole drained |
| 2 Teelöffel | chilli powder |
| 1 | Green chile, jalapeno or |
| 1/2 | Green pepper, seeded chopped |
| 1 | cloves garlic minced |
| 2/3 x ca. 450 g | Boneless pork, 1/2" cubes |
| 1/3 x ca. 450 g | Beef stew meat, 1/2" cubes |
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* 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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