How To make Bullard's Best Yet Chili

1/4 pound pinto beans
1 14 oz. can canned stewed tomatoes
3/4 pound onion

chopped
1/2 pound green bell pepper :

chopped
1 tablespoon salad oil
2 garlic clove
1/4 cup cilantro
1/4 cup butter
1 1/4 pounds venison

get butcher to mix
beef and pork :

then "chili" grind 1/2 pound pork
1/4 cup chili powder

(your favorite
:

kind) 1 tablespoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
"Wash beans and soak overnight in water 2" above beans. Cook in same water u ntil done; do not drain. Add tomatoes and simmer for 5 minutes. Saute green peppers in salad oil for 5 minutes. Add onions and cook until tender, stirri ng often. Add garlic and cilantro. Melt butter in large skillet and saute mea t for 15 minutes. Add meat to onion mixture and stir in chili powder. Cook 1 0 minutes. Add this to beans and the spices. Simmer covered for one hour; coo k uncovered for 30 minutes. Place beer near chili pot and call me." Note: Marvin's original recipe called for 2 cans of Rotel tomatoes, but that was rea lly, really too hot. Also, I replaced the parsley originally called for in th e recipe with cilantro and added an extra garlic clove. Lean beef can be subst ituted for venison. NOTES : This is my brother-in-law, Marvin's recipe. It wa s published in Southern Living! Lou Parris, Houston, The Great State of Texas
Busted by Christopher E. Eaves <cea260@airmail.net>