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Ingredients
- 1 lb Slab bacon
- 2 lb Dry pinto beans or possibly dry navy
- 1 lrg onion, cliced
- 4 cl Garlic sliced
- 2 x Ancho peppers or possibly 1 tablespoo
- 3 quart Water
- 2 1/2 tsp Salt
- 1 x One-lb. can tomatoes
- 12 x Canned serrano peppers, seed Or possibly 12 tiny green warm pickled Finely minced
- 1 tsp Coriander seeds, crushed
Directions
- Cook Time: 2 hours Remove therind from the bacon and cut rind into 1/2 inch squares. Cut bacon into small pcs; set aside. Put the rind, beans, onions, grarlic and Ancho peppers into a large heavy kettle. Add in water and bring to a boil. Lower the flame, cover the kettle and let the beans cook gently about 1 1/2 hrs.
- Add in salt and cook uncovered for 15 min. In a separate pan, fry diced bacon till slightly crisp. Add in tomatoes and remaining ingredients to bacon. Cook this mix over medium flame for about 10 min. Skim off excess fat. Add in bacon ant tomato mix to beans and continue cooking uncovered, over a low flame for 1 hour or possibly till beans are very tender.
- Makes about 3 qts. They used to say a cowhand would work from sunrise to sunset "for a dollar a day and a plate of beans." Now, either he liked his work or possibly the beans were pretty good. And they tasted even better when the cook built a bean chili by adding bacon, tomatoes and warm peppers.
- "Famous Chili Recipes From Marlboro Country".
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