Bullard's Best Yet Chili

* Exported from MasterCook *

Bullard's Best Yet Chili

Recipe By : Marvin Bullard
Serving Size : 1 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound pinto beans
1 14 oz. can canned stewed tomatoes
3/4 pound onion -- chopped
1/2 pound green bell pepper -- chopped
1 tablespoon salad oil
2 garlic clove
1/4 cup cilantro
1/4 cup butter
1 1/4 pounds venison -- get butcher to mix
beef and pork -- then "chili" grind
1/2 pound pork
1/4 cup chili powder -- (your favorite
-- kind)
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds

"Wash beans and soak overnight in water 2" above beans. Cook in same water u
ntil 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, stirri
ng often. Add garlic and cilantro. Melt butter in large skillet and saute mea
t for 15 minutes. Add meat to onion mixture and stir in chili powder. Cook 1
0 minutes. Add this to beans and the spices. Simmer covered for one hour; coo
k uncovered for 30 minutes. Place beer near chili pot and call me." Note:
Marvin's original recipe called for 2 cans of Rotel tomatoes, but that was rea
lly, really too hot. Also, I replaced the parsley originally called for in th
e recipe with cilantro and added an extra garlic clove. Lean beef can be subst
ituted for venison. NOTES : This is my brother-in-law, Marvin's recipe. It wa
s published in Southern Living!
Lou Parris, Houston, The Great State of Texas

Busted by Christopher E. Eaves <cea260@airmail.net>


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