| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Spanish | Beef, Chili, Main dish, State fair | 4 | Servings |
INGREDIENTS
| Parker C. Folse, Jr. | ||
| 4 | T | Bacon drippings |
| 1 | Spanish onion, chopped | |
| 2 | Stalks celery, chopped | |
| 1 | lb | Lean stew meat, finely |
| chopped | ||
| 1 | lb | Rind of cooked ham, ground |
| fine | ||
| Water | ||
| 2 | Garlic, chopped | |
| 2 | T | Oregano |
| 1 | T | Cayenne pepper |
| 1 | T | Chili powder |
| 2 | T | Cumino |
| 1 | T | Salt |
| 1 | c | Red wine |
| 1 | lb | Dried pinto beans |
INSTRUCTIONS
Melt bacon fat in a heavy pan. Brown chopped onion and celery in it. add meat and brown it. Add ham rind and cover well with water. Add all other ingredients and bring to a boil. Add dried beans, lower heat, cook slowly until beans are done. Add water as needed. Remove some of the cooked beans, mash them, and return to chili to "tighten" it. Stir to smooth the consistency. Serve it really hot. Margaret Garland Source: Prize Winning Recipes for the State Fair of Texas, 1976. v From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 443
Calories From Fat: 226
Total Fat: 25.2g
Cholesterol: 79.4mg
Sodium: 3693.9mg
Potassium: 1014mg
Carbohydrates: 26.6g
Fiber: 9.7g
Sugar: 2.2g
Protein: 26.8g