Recipe: Short Ribs and Pinto Beans Casserole (Great American Recipes Cards, 1988)

SHORT RIBS AND PINTO BEANS CASSEROLE

"This variety of chili includes both pork and beef, a lot of spices and speckled pinto beans. Add crusty bread and a cold beverage."

3/4 lb. lean pork short ribs
1/2 lb. beef chuck, cut into 1/2-inch cubes
3 medium onions, finely chopped
1 green bell pepper, cored, chopped
2 medium cloves garlic, finely chopped
1 to 3 tsp. red chili powder
1 tsp. crushed red pepper flakes
1 tsp. ground cumin seed
1 tsp. dried oregano leaves
1/2 tsp. freshly ground black pepper
Salt to taste
1 (14 1/2 oz.) can stewed tomatoes
Tbsp. red wine vinegar
Additional chili powder, to taste
2 cups stewed fresh or canned, drained pinto beans

Heat a deep, heavy Dutch oven. Add the pork ribs. Saute until fat is rendered enough to coat the bottom of the pot.

Add the beef, onion, pepper and garlic. Saute, stirring up the meat and vegetables to separate.

Sprinkle with the chili powder, pepper flakes, cumin seed, oregano and black pepper. Simmer 30 minutes. Add salt, if desired (it is spicy enough to omit salt entirely), otherwise add 1/2 to 1 teaspoon.

Add the tomatoes and vinegar. Cover. Simmer for 1 to 1 1/4 hours or until the meat is very tender.

Add more chili powder, if desired. Stir in the beans. Heat through. Serve hot.

TIPS:
This chili will improve with time and is even better on the second or third day after being prepared. Keep refrigerated, covered.

Makes 4 servings
Source: Great American Recipes Cards, Group 9, Card #27, 1988