Bullard's Best Yet Chili

Recipe Ingredients

1/4 lb	113g / 4oz	Pinto beans
1		Stewed tomatoes
3/4 lb	340g / 11oz	Onion - chopped
1/2 lb	227g / 8oz	Green bell pepper - chopped
1 tablespoon	15ml	Salad oil
2		Garlic clove
1/4 cup	4g / 0.1oz	Cilantro
1/4 cup	49g / 1.7oz	Butter
1 1/4 lbs	567g / 20oz	Venison - get butcher to mix
		Beef and pork - then "chili" grind
1/2 lb	227g / 8oz	Pork
1/4 cup	59ml	Chili powder
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Black pepper
1 teaspoon	5ml	Cumin seeds

Recipe Instructions

"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 notes: This is my brother-in-law Marvin's recipe. It was published in Southern Living! Marvin's 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.

Source:
Marvin Bullard

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