beef pork and pinto bean chili

Ingredients

• 1 quart Beef Stock, divided (2 cups for peppers, 2 for beans)
• 3 ounces Dried Chili Peppers (California or New Mexico)
• 28 ounces can Whole, Peeled Tomatoes in Juice (Unseasoned)
• 3 ounces Tomato Paste
• 2 teaspoons Ground Cumin
• 1 tablespoon Chili Powder
• 1 tablespoon Dried Oregano
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper, freshly ground
• 1/4 cup Peanut or Olive Oil
• 2 tablespoons Potato Flour (or Millet Flour, avoid using starches)
• 1 pound Pork Shoulder, cut into 3/4” – 1” cubes
• 1 pound Chuck, cut into 3/4” – 1” cubes
• 2 tablespoons Olive Oil
• 8 ounces (1 1/2 cups, from about 2 medium) finely chopped Yellow Onion
• 2 tablespoons finely minced Garlic
• 1 cup Red Wine (I used Cabernet Sauvignon)
• 8 ounces Dried Pinto Beans, rinse and drain (no need to soak)
• 2 cups Water

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