Title: Chili Con Carne #1
Categories: Meat
Yield: 12 Servings

2 lb Beef in 1-inch cubes
1 lb Fresh pork
2 tb Oil or beef suet
1 md Onion; chopped finely
4 Cloves garlic; chopped fine
3 tb Water
1 qt Ripe tomatoes -or-
1 cn (large) tomatoes; undrained
1 c Chile pepper pulp -or-
6 tb Chili powder mixed with
1 tb Flour
1 tb Oregano
1 ts Cumin
1 tb Salt
3 Bay or laurel leaves

-----------------------------------BEANS-----------------------------------
2 c Dry red beans
1/3 lb Salt pork -or-
3 tb Beef suet
1/4 ts Oregano

In large covered cooking pot, melt beef suet & brown onion & garlic. Add
meat & water. Cover & steam well for 5 minutes. Rub tomatoes through
colander & add to meat. Stir in chili pepper pulp & cook 20 minutes (if
using chili powder, mix powder & flour into enough cold water to form paste
before adding to meat). Stir until smooth & add meat. Add oregano, cumin,
salt & bay leaves & cook slowly about 2 hours. Add a little water to keep
from burning but add as little as possible. Serve over beans. BEANS: Sort
beans carefully, throwing away bad ones. Soak beans overnight in room
temperature water. Drain off water & place beans in large cooking pot &
cover with fresh cold water. Add salt pork & oregano. Boil over medium heat
4-6 hours or until beans are nice & tender. Add water as water boils away.
Remove from water & drain. Serve by pouring chili sauce over beans. Never,
under any circumstances, cook beans with the chili sauce. (If you are in a
hurry, use 2 lbs canned red beans. In this case drain beans & put in a pot
& fill with cold water. Add salt pork & oregano & boil for 5 minutes. Drain
& serve with the chili sauce.)

BILL BROTHERS

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.