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Bullard's Best Yet Chili
Yield: 1 Servings
1/4 lb pinto beans
1 14 oz. can
3/4 lb onion --,Chopped
1/2 lb green bell pepper --
1 chopped
1 T salad oil
2 garlic clove
1/4 c cilantro
1/4 c butter
1 1/4 lb venison -- get butcher to
1 mix
1 beef and pork,then chili
1 grind
1/2 lb pork
1/4 c chili powder -- (your
1 favorite kind)
1 T salt
1 t black pepper
1 t cumin seeds
1 stewed tomatoes,Canned
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.
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