This is an authentic Mexican-style chili recipe from my Tia Rosa.
Ingredients:
14 oz. Dry Kidney Beans
1/4 lb. Salted Pork, diced
2 large Onions, chopped
3 Garlic Cloves, minced
1 lb. Lean Beef, diced
1 lb. Lean Pork, diced
3 Tbsp. Chili Powder
1/2 tsp. dried leaf Oregano
Pinch Cumin
1 (14 oz.) can Tomato Sauce
2 tsp. Salt
1/4 tsp. Pepper
Tomato Juice
Directions:
Start by washing and looking over the beans. Soak them in 6 cups cold water overnight. Then drain.
In a large skillet cook the salted pork until very crisp, a Dutch oven works too. Add the onions and garlic and cook and stir until they’re limp.
Then add the beef and pork bits and cook gently until lightly browned, stirring. Stir in the chili powder, oregano, cumin, tomato sauce, salt, and pepper.
Cover tightly and let it simmer for 1 1/2 hours or until the meat and beans are tender. Add tomato juice a bit at a time if the pan appears to be going dry (chili should be moist, but not wet when cooking is finished). If you are using a crock pot, the chili dries more quickly. Taste and adjust seasoning if necessary.
And Enjoy!
Yields: 6 to 8 servings