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COWPOKE CHILI
  • 1 lb. slab bacon
  • 2 lbs. dry pinto beans
  • 1 large onion, sliced
  • 4 cloves garlic, sliced
  • 2 Ancho peppers or 2 Tbsp chili powder
  • 3 qts. water
  • 2-1/2 tsp. salt
  • 1 one lb. can tomatoes
  • 12 canned Serrano peppers, seeded and finely chopped (or use a few jalapenos)
  • 1 tsp coriander seeds, crushed
  • 1 tsp cumin
  1. Remove the rind from the bacon and cut rind into 1/2" squares. Cut bacon into small pieces; set aside. Combine rind, beans, onions, garlic, and Ancho peppers or chili powder in a large pot. Add water and bring to a boil. Lower the flame, cover the pot, and let the beans cook 1-1/2 hrs. Add salt and cook uncovered for 15 min.
  2. In a separate pan, fry remaining bacon until slightly crisp. Add tomatoes and remaining ingredients; cook over medium heat for about 10 minutes. Skim off excess fat. Add bacon and tomato mixture to beans and continue cooking, uncovered, over low heat for 1 hr. or until beans are very tender. Makes 3 qts

 

 
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