Recipe - Chile Grande With Beans

Parker C. Folse, Jr.
4 tablespoon Bacon drippings
1 lg Spanish onion; chopped
2 Stalks celery; chopped
1 pound Lean stew meat; finely
chopped
1 pound Rind of cooked ham; ground
fine
Water
2 cl Garlic; chopped
2 tablespoon Oregano
1 tablespoon Cayenne pepper
1 tablespoon Chili powder
2 tablespoon Cumino
1 tablespoon Salt
1 cup Red wine
1 pound Dried pinto beans

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. Margaret Garland

Source: Prize Winning Recipes for the State Fair of Texas, 1976. v

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