 |
---------- Recipe via Meal-Master (tm) v8.02
Title: COWPOKE CHILI
Categories: Tex-mex, Chili
Yield: 1 servings
1 lb Slab bacon
2 lb Dry pinto beans or dry navy
1 ea Large onion, cliced
4 ea Cl Garlic sliced
2 ea Ancho peppers or 1 tablespoo
3 qt Water
2 1/2 ts Salt
1 ea One-pound can tomatoes
12 ea Canned serrano peppers, seed
1 x Or 12 tiny green hot pickled
1 x Finely chopped
1 ts Coriander seeds, crushed
Fat grams per serving: Approx. Cook
Time: 2 hrs Remove the rind from the bacon and cut
rind into 1/2 inch squares. Cut bacon into small
pieces; set aside. Put the rind, beans, onions,
grarlic and Ancho peppers into a large heavy kettle.
Add water and bring to a boil. Lower the flame, cover
the kettle and let the beans cook gently about 1 1/2
hours. Add salt and cook uncovered for 15 minutes.
In a separate pan, fry diced bacon until slightly
crisp. Add tomatoes and remaining ingredients to
bacon. Cook this mixture over medium flame for about
10 minutes. Skim off excess fat. Add bacon ant tomato
mixture to beans and continue cooking uncovered, over
a low flame for 1 hour or until beans are very tender.
Makes about 3 quarts. 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 the
beans were pretty good. And they tasted even better
when the cook built a bean chili by adding bacon,
tomatoes and hot peppers. From "Famous Chili Recipes
From Marlboro Country".
-----
|
