Category: BEEF
Serves: 8

2 Pound beef or venison
1 Pound fresh pork or javelina
6 Clove fresh garlic, chopped fine
2 Tblsp lard or bacon grease
3 bay leaves
1 Quart tomatoes, canned or fresh
1 Large onion, chopped fine or 1 leek, chopped fine
6 Tblsp chilli powder
1 Tblsp flour
1 Tblsp oregano
1 Tblsp salt
1 Tblsp cumin; use more to taste
1 Tsp. black pepper


3 Small dried chilies
1 Medium Habenero pepper
beer instead of water

	for the beans:                                                 

2 Cup pinto or red kidney beans
1/3 Pound salt pork or bacon
1/4 Tsp. oregano

Cut the meat into cubes about 1/2 inch square or use ground meat. Melt the suet or bacon grease in a large pot or pan with a cover. Put the chopped onion and garlic in the pot and brown. Mix the chilli powder and flour with enough cold water to form a thin paste, then mix with the onion and garlic after they are browned. Stir until smooth. Add meats to pan along with 4 tbls water or beer.
Now add the other herbs, spices and tomatoes. Cook slowly for 2 to 4 hours; add liquid as needed to just keep from burning but add as little as possible.
When cooked serve in a bowl over beans prepared as follows:

Pick over the beans** and discard any bad ones. Soak the beans in water over night or quick soak by covering the beans with water and bringing to a boil. Boil 1 minute, cover and let sit for 1 hour. Drain off the water and cover with fresh water. Add 1 tsp. of baking soda. Add salt pork or bacon and oregano. Boil over medium heat for 3 to 4 hours or until tender. Add water as water boils away.
Drain and serve the chilli over the beans.

**I prefer pinto beans in this recipe.

OK why did this post twice when I only submitted it once???

Mr/Ms moderator can you delete one of the posts please for this recipe ?

Thanks for deleting the extra post! :wink:

Made this with bison ( buffalo ) meat in place of the beef…

much sweeter flavor then the original recipe.