Mexican Pinto Bean Chili With Smoked Pork And Green Onions

Here is our recipe for Mexican Pinto Bean Chili With Smoked Pork And Green Onions
Ingredients
4 quarts Stock, Pork, recipe:
http://www.scrumptiouschef.com/food/index.cfm/2010/3/4/
2 lbs Beans, Pintos
2 lbs Pork Shoulder, smoked, chopped
10 each Chiles, Guajillo, seca
10 each Chiles, Arbol, seca
1 each 26 oz Can Tomatoes, Whole, Peeled, Pureed in blender
2 bunches Onion, Green, Giant, chopped
2. T. Cumin, ground
Method
* Add two pounds pinto beans to four quarts of pork stock
* Bring to boil
* Cook at boil for two hours
* Reduce to simmer
* Add tomatoes and chiles which you've rehydrated
* Fry green onions in fat pat of butter with cumin sprinkled over
* Add to kettle
* Add pork shoulder
* Simmer one hour more or til beans are tender
* Adjust flavors with salt and pepper
 
Backstory + cooking notes http://www.scrumptiousche...-Pork-And-Green-Onions

You're going to get yourself Tarred & Feathered and run out of Texas for publishing a Chili Recipe with Beans in it!

I would definitely eat that over and over!  I can already tell that it is delicious.

Folks in Austin can do whatever they want.  Just ask Bushie. 

There is a huge amount of debate regarding beans or no beans.  My personal opinion is that I do not prefer beans of any kind and I do not consume them in any way due to personal preference.  I know Texas does not prefer them.  It seems to me that beans are a filler??
 
Some folks like them and some do not???  I do not.
 
Another debate is where you use cubed beef or ground beef?  I have no personal preference .
 
Paul E. Snith
Knoxville, TN