Recipe from U.K.'s Red magazine, Jan. 2012.
Serves 10-12. Recipe can be doubled or tripled if you have a huge pot.
Can be made a day or 2 in advance.
4 tbsp olive oil
2 onions, peeled and diced
1 bay leaf
2 green peppers diced
2 red peppers diced
4 garlic cloves, minced
800 g minced pork
1.25 kg minced beef
4 tbp concentrated tomato puree
2 tsp-1 tbsp chilli powder (depending on how hot you like it)
2 tbsp ground cumin
1 tsp ground coriander (optional)
1/2 tsp ground cinnamon
300 ml red wine (or water)
2 x 400 ml tins chopped tomatoes
400 ml beef stock
1 tin pinto beans
Warm olive oil in a heavy-bottomed pan or casserole over medium-low heat.
Add onions, bay leaf, pinch of salt.
Saute, stirring till onions are soft (10 min.)
Add peppers. Cook 10 min. more
Add garlic, cook 2 min. more
Turn up heat. Add minced pork and beef. Brown well (10 min.)
Add tomoato puree, chilli powder, cumin, coriander, cinnamon. Stir 2 min.
Add red wine. Simmer 5 min.
Add tomatoes and stock. Season with salt and pepper to taste.
Simmer, uncovered, 1 hour, stirring.
Add pinto beans. Cook 15 minutes more.
Taste, adjust seasoning, stir in herbs.
Serve in warmed bowls over chopped lettuce or plain boiled rice or alone.
Top with sour cream, grated cheddar, sliced green onions as you like.
