1 cup pinto beans, washed and screened for pebbles*
1 large onion, chopped
2 green bell peppers, chopped
bunch fresh cilantro, chopped
1 celery stalk, chopped (use entire stalk)
1 (10 oz.) can Rotel tomatoes
2 (15 oz. ea.) cans diced tomatoes (Hunts)
4 large garlic cloves, minced
1 lb. pork or beef, chopped small
chili powder and chili paste, to taste (store bought or homemade)

Thoroughly fry meat to well browned state.

In a stew pot add all ingredients with 3 or 4 cups water and start cooking. Bring to full boil, and reduce heat to a gentle boil. Add chili powder and chili paste, a little at a time, to taste. As the chili cooks, add water as required and adjust powder and paste as it cooks.

RICARDO'S HOMEMADE CHILI POWDER:

Fresh is far better!

In a blender, place stemmed, dry chili peppers. I use a combination of chipotle, New Mexico, chili rojo powder, cayenne, and any small red peppers such as chili ancho. Cut them into small pieces so they don't lock the blender. Add 2 or 3 teaspoons cumin. Grind to a powder this powder will keep for several weeks stored in an airtight jar, but loses flavor with time.

RICARDO'S HOMEMADE CHILI PASTE:

In a blender place several fresh jalapeno and habanero peppers - stems removed.

Add a few tablespoons water and grind to a paste. The fresh peppers give a flavor that is far more than just heat. It will keep for a while in a refrigerated airtight jar.

As the chili cooks, add chili powder and paste a few teaspoons at a time.

Submitted by: Dick Crosby