Recipe - Bullards Best Yet Chili

One fourth pound Pinto beans
1 cn (14 oz) canned stewed
tomatoes
Three fourths pound Onion; chopped
One half pound Green bell pepper; chopped
1 tablespoon Salad oil
2 Garlic clove
One fourth cup Cilantro
One fourth cup Butter
One half pound Pork
1 One fourth pound Venison or beef; If using
beef, get butcher to mix
beef and pork, then "chili"
grind One fourth cup chili powder,
(your favorite kind)
1 tablespoon Salt
1 teaspoon Black pepper
1 teaspoon Cumin seeds

"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. Place beer near chili pot and
call me."

Lou's note: This is my brotherinlaw, Marvin's recipe. It was published in
Southern Living! The original recipe called for 2 cans of Rotel tomatoes,
but that was really, really too hot. Also, I replaced the parsley
originally called for in the recipe with cilantro and added an extra garlic
clove. Lean beef can be substituted for venison. When Marvin has his deer
processed, he has a bunch of it packaged with the pork as chili meat.
Fortunately, he gives some to us.

Recipe by: Marvin Bullard

Posted to TNT Prodigy's Recipe Exchange Newsletter by Lou Parris
lbparris@earthlink.net on Sep 22, 1997