Bullard's Best Yet Chili
22
Bullard's Best Yet Chili recipe
Ingredients
| ¼ | pound |
pinto beans
or kidney beans |
|
| 14 | ounces |
tomatoes
|
|
| ¾ | pound |
onions
chopped |
|
| ½ | pound |
green bell peppers
chopped, or celeries |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | each |
garlic cloves
|
|
| ¼ | cup |
cilantro
|
|
| ¼ | cup |
butter
|
|
| 1 ¼ | pounds |
venison
|
|
| ½ | pound |
pork
|
|
| ¼ | cup |
chili powder
|
* |
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
cumin seeds
|
Directions
Wash beans and soak overnight in water 2 above beans.
Cook in same water u ntil done; do not drain.
Add tomatoes and simmer for 5 minutes.
Sauté 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 sauté 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.
