Parker C. Folse, Jr.
4 tbsp Bacon drippings
1 large 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 tbsp Oregano
1 tbsp Cayenne pepper
1 tbsp Chili powder
2 tbsp Cumino
1 tbsp Salt
1 cup Red wine
1 lb Dried pinto beans
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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. |
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