"The belly rules the mind."--Spanish Proverb

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bonnie Oatey/Nancy Teeters


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

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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