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Ingredients
- 1/4 lb Pinto beans
- 1 can (14 ounce) canned stewed tomatoes
- 3/4 lb Onion, minced
- 1/2 lb Green bell pepper, minced
- 1 Tbsp. Salad oil
- 2 x Garlic clove
- 1/4 c. Cilantro
- 1/4 c. Butter
- 1/2 lb Pork
- 1 1/4 lb Venison or possibly beef, If using beef, get butcher to mix beef and pork, then "chili" grind 1/4 c. chili pwdr, (your favorite kind)
- 1 Tbsp. Salt
- 1 tsp Black pepper
- 1 tsp Cumin seeds
Directions
- "Wash beans and soak overnight in water 2" above beans. Cook in same water till done; don't drain. Add in tomatoes and simmer for 5 min. Saute/fry green peppers in salad oil for 5 min. Add in onions and cook till tender, stirring often. Add in garlic and cilantro. Heat butter in large skillet and saute/fry meat for 15 min. Add in meat to onion mix and stir in chili pwdr. Cook 10 min. Add in this to beans and the spices. Simmer covered for one hour; cook uncovered for 30 min. Place beer near chili pot and call me."
- Lou's note: This is my brother-in-law, Marvin's recipe. It was published in but which was really, really too warm. 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.
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