Bullard's Best Yet Chili
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Bullard's Best Yet Chili
  Chili    Game  
Last updated 6/12/2012 1:11:21 AM. Recipe ID 38821. Report a problem with this recipe.
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      Title: Bullard's best yet chili
 Categories: A-ok, Family/frie, Game, Hearty
      Yield: 1 Servings
    1/4 lb Pinto beans
      1 cn (14 oz) canned stewed
    3/4 lb Onion; chopped
    1/2 lb Green bell pepper; chopped
      1 tb Salad oil
      2    Garlic clove
    1/4 c  Cilantro
    1/4 c  Butter
    1/2 lb Pork
  1 1/4 lb Venison or beef; If using
           -beef, get butcher to mix
           -beef and pork, then "chili"
           -grind 1/4 cup chili powder,
           -(your favorite kind)
      1 tb Salt
      1 ts Black pepper
      1 ts 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 brother-in-law, 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.

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Recipe ID 38821 (Apr 03, 2005)

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