| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
A-ok, Family/frie, Game, Hearty |
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Pinto beans |
| 1 |
cn |
(14 oz) canned stewed tomatoes |
| 3/4 |
lb |
Onion; chopped |
| 1/2 |
lb |
Green bell pepper; chopped |
| 1 |
tb |
Salad oil |
| 2 |
|
Garlic clove |
| 1/4 |
c |
Cilantro |
| 1/4 |
c |
Butter |
| 1/2 |
lb |
Pork |
| 1 1/4 |
lb |
Venison or beef; If using beef, get butcher to mix beef and pork, then "chili" grind 1/4 cup chili powder, (your favorite kind) |
| 1 |
tb |
Salt |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Cumin seeds |
INSTRUCTIONS
"Wash beans and soak overnight in water 2" above beans. Cook in same water
until done; do not drain. Add tomatoes and simmer for 5 minutes. Saute
green peppers in salad oil for 5 minutes. Add onions and cook until tender,
stirring often. Add garlic and cilantro. Melt butter in large skillet and
saute meat for 15 minutes. Add meat to onion mixture and stir in chili
powder. Cook 10 minutes. Add this to beans and the spices. Simmer covered
for one hour; cook uncovered for 30 minutes. Place beer near chili pot and
call me."
Lou's note: This is my brother-in-law, Marvin's recipe. It was published in
Southern Living! The original recipe called for 2 cans of Rotel tomatoes,
but that was really, really too hot. Also, I replaced the parsley
originally called for in the recipe with cilantro and added an extra garlic
clove. Lean beef can be substituted for venison. When Marvin has his deer
processed, he has a bunch of it packaged with the pork as chili meat.
Fortunately, he gives some to us.
Recipe by: Marvin Bullard
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris
<lbparris@earthlink.net> on Sep 22, 1997
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