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Wednesday, September 8, 2010

Chili and Beans

I've cooked this dish for years now,
eventually adding savory other items to
the original to make it more to my taste.
Stores very well frozen, or keep in the
refridgerator for a couple of days.

3 quarts water
4 strips bacon
2 Tablespoons vegetable shortening
1 pound bag of pinto or red beans
3 teaspoons salt or to taste
1 teaspoon ground black pepper
1 teaspoon vegetable oil (or olive oil)
3 pounds ground chuck
4 Tablespoons chili powder
3 onions, peled and chopped
2 bell peppers, chopped
Worcestershire sauce to taste
6 ounces tomato sauce
6 ounces tomato paste
1 teaspoon dry mustard
1 cup prepared barbecue sauce
3 to 4 bay leaves
1 cup red wine
3 cloves garlic, pelled and crushed

In a soup pot add bacon and water,
cooking for 30 minutes at a rolling boil.
Soak beans in warm water in the meantime.
At 30 minutes, add the beans, shortening,
1 teaspoon salt and black pepper.
Cook at a rolling boil for two (2) hours,
stirring frequently to keep from burning.
In the meantime, in a large cast-iron skillet
stir-fry with the vegetable oil the ground chuck,
chili powder or mix, onions, and bell pepper.
Add worcestershire sauce, two teaspoons salt,
tomato sauce, tomato paste,
mustard, and barbecue sauce.
About an hour into the cooking of the meat,
add the bay leaves, wine, and garlic.
Let this simmer for about 30 minutes,
stirring frequently to prevent burning.
At 2 hours, pour the ground beef mixture
into the beans and simmer for
another 30 to 45 minutes, to an hour.
Serves 10 to 15, maybe more, maybe less,

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