| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Spanish |
Chili, Beef, Main dish, State fair |
4 |
Servings |
INGREDIENTS
|
|
Parker C. Folse, Jr. |
| 4 |
tb |
Bacon drippings |
| 1 |
lg |
Spanish onion; chopped |
| 2 |
|
Stalks celery; chopped |
| 1 |
lb |
Lean stew meat; finely chopped |
| 1 |
lb |
Rind of cooked ham; ground fine |
|
|
Water |
| 2 |
cl |
Garlic; chopped |
| 2 |
tb |
Oregano |
| 1 |
tb |
Cayenne pepper |
| 1 |
tb |
Chili powder |
| 2 |
tb |
Cumino |
| 1 |
tb |
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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