Difference between revisions of "Line Rider's Chili"
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[[Category:Bacon grease Recipes]] | [[Category:Bacon grease Recipes]] | ||
[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
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[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
[[Category:Chile leaf Recipes]] | [[Category:Chile leaf Recipes]] | ||
[[Category:Onion salt Recipes]] | [[Category:Onion salt Recipes]] | ||
[[Category:Pinto bean Recipes]] | [[Category:Pinto bean Recipes]] | ||
Latest revision as of 12:28, 31 March 2012
Line Rider's chili
- 3 or 4 Dried Red New Mexico, California or Ancho chile peppers
- 1 clove garlic, Crushed
- 1/2 T. onion salt
- 2 T. bacon fat or lard
- 3 Cups water
- 1 Lb. Chopped Beef
- 1 Can (15 Oz) pinto beans, Drained
- 1 Each, Onion, tomato And Green bell pepper, Chopped
Remove Stems From Dried chile peppers; Put in a Pan With garlic, onion salt, bacon fat And water. Bring to a Boil And Simmer Until chile peppers Are Softened, About 10 to 15 Minutes. Spoon Out chile peppers, Puree And Press Through a Food Mill or Sieve to Remove Seeds And Skin. Add Cooking water as Needed to Make 2 Cups. Cook Beef in a Deep Skillet Over Medium Heat Until Browned; Season With salt And pepper to Taste. Add chili pepper Mixture And beans; Bring to a Boil. Add Chopped Vegetables. Return to a Boil, Cover And Cook at a Slow Boil For 1 Hour. Makes 2 to 4 Servings.
Source: Marlboro Country Cookbook
