*  Exported from  MasterCook  *
                          Bullard’s Best Yet Chili
 Recipe By     : Marvin Bullard
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Posted
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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>
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