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Las Chiquitas Chili




Source of Recipe


the web


List of Ingredients




4 cans pinto beans
3 pounds pork cubed
2 cans cooking tomatoes
1/2 teaspoon crushed red peppers (vary to taste)
1/4 teaspoon garlic powder
1 package corn tortillas (8")


Recipe



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.

Serving Ideas: The tortillas will curl up in the chili if served that way

NOTES: 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.. Freezes well but gets spicier.