| |
| 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
|
- 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.
- 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
|
|
|
