Chop the onion and the garlic and fry in a pot with two tablespoons of butter.
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Toast cumin, coriander and mustard seeds in a small pan.
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Put the minced pork meat in the pot and stir.
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Grind the spices and add them to the chili, with oreganon, grinded black pepper and wine.
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Mince the sweet pepper and the chilies with the mezzaluna, then put them in the pot.
Add canned tomatoes and cook 20 minutes.
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Stir well and cook five minutes. Add the lemon juice and the drained beans.
Meanwhile heat the tortillas on a griddle.
Serve chili in a covered serving bowl.
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