"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mexican Chili Recipe

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This recipe for Mexican Chili, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Oatey/Nancy Teeters

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. pinto beans
ground beef, as rich as you like with meat
sausage, hot Italian (or sweet)
1 green pepper
1 large onion
1 large can stewed tomatoes
1 large can tomato juice or V-B juice, (or spicy V-B)
1 tbsp. red chili peppers
1 tbsp. chili powder
RUE - lard, flour, ( the secret to most Mexican food is the lard)
* you can also add cooked, blackened, bacon, chopped up

Directions:
Directions:
Sort, soak and pre-cook pinto beans. Brown hamburger/ sausage with vegetables. Drain fat. Put meat, tomatoes, and tomato juice into a stew pot or crock pot. Add pinto beans and spices. Add water, or juice from beans, to desired moisture. Simmer several hours.

Rue: heat lard to hot temp. Add flour to brown, until very dark brown, but not burnt. (Approx. 2 T. lard, & 2 or 3 T. flour; enough to make a paste. Brown, stirring continuously) Add to boiling
chili. BE CAREFUL, it will steam and it can burn you.

Simmer several more hours. Better the next day. This will make your eyebrows sweat!

 

 

 

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