Line Rider's Chili

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

salt And pepper
 * 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

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