Yield: 4 Servings
|4 cans||Pinto beans|
|3 pounds||Pork; cubed|
|2 cans||Cooking tomatoes|
|½ teaspoon||Crushed red peppers; vary to taste|
|¼ teaspoon||Garlic powder|
|1 pack||Corn tortillas; 8\"|
Cube the meat. Brown the pork in a large skillet until ½ 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@...> Recipe by: Michael Bower
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998