Line Rider's Chili

Line Rider's Chili

3 or 4 dried red New Mexico, California or ancho chili 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 chili peppers; Put in a pan with garlic, onion salt, bacon fat and water. Bring to a boil and simmer until chili peppers are softened, about 10 to 15 minutes. Spoon out chili 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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