Recipe - Las Chiquitas Chili

4 cn Pinto beans
3 pound Pork; cubed
2 cn Cooking tomatoes
One half teaspoon Crushed red peppers; vary to
taste
One fourth teaspoon Garlic powder
1 pack Corn tortillas; 8"

Cube the meat. Brown the pork in a large skillet until One half 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 recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 15, 1998