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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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