Cowboy Chili

1 lb boneless beef chuck, cut into chunks
1 lb boneless pork chops, cut into chunks
1 large sweet onion, chopped
1 large bell pepper, chopped
1 tbsp minced roasted garlic
1 lb dried pinto beans, washed
4-6 tbsp Mexene chili powder
1 tbsp cumin
1 tbsp dried cilantro
28-oz can crushed tomatoes
32-oz carton beef broth
1 heaping tbsp diced pickled jalapenos
Garlic salt and pepper
15-oz can Hormel tamales in Beef Sauce

Combine all ingredients, except tamales in a crock pot. Cover and cook on low for 8 hours or until beans are done. Remove the tamales from the cans and take off paper wrappers. Cut each tamale in 3 or 4 slices crosswise and add to the chili in the crockpot. Cook for another hour or so until the tamales are completely heated. Serve with shredded cheddar, minced onions and tortilla chips if desired.

This was OK. It needed something but I'm not sure what. Adapted from recipe in Southern Living's 1986 Annual Recipes.