|1||14 oz. can canned stewed tomatoes|
|1/2||lb||Green bell pepper; chopped|
|1 1/4||lb||Venison or beef|
|If using beef; get butcher to mix|
|Beef and pork; then "chili" grind|
|1/4||c||Chili powder; (your favorite kind)|
"Wash beans and soak overnight in water 2" above beans. Cook in same water until 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, stirring often. Add garlic and cilantro. Melt butter in large skillet and saute meat for 15 minutes. Add meat to onion mixture and stir in chili powder. Cook 10 minutes. Add this to beans and the spices. Simmer covered for one hour; cook uncovered for 30 minutes. Place beer near chili pot and call me. "
Lou's note: This is my brother-in-law, Marvin's recipe. It was published in Southern Living! The original recipe called for 2 cans of Rotel tomatoes, but that was really, really too hot. Also, I replaced the parsley originally called for in the recipe with cilantro and added an extra garlic clove. Lean beef can be substituted for venison. When Marvin has his deer processed, he has a bunch of it packaged with the pork as chili meat. Fortunately, he gives some to us.
Posted to MM-Recipes Digest V4 #5
Recipe by: Marvin Bullard