| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Fixed |
4 |
Servings |
INGREDIENTS
| 4 |
cn |
Pinto beans |
| 3 |
lb |
Pork; cubed |
| 2 |
cn |
Cooking tomatoes |
| 1/2 |
ts |
Crushed red peppers; vary to taste |
| 1/4 |
ts |
Garlic powder |
| 1 |
pk |
Corn tortillas; 8" |
INSTRUCTIONS
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.
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.
Busted by Christopher E. Eaves <cea260@airmail.net>
Recipe by: Michael Bower
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 15, 1998
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”