Title: Glen Campbell's Chili Con Carne
Categories: Chili Fair
Yield: 8 Servings

3	lb	Beef chuck, coarse grind
2	md	Onions
1		Bell pepper
1		Garlic cloves
1/2	ts	Oregano
1/4	ts	Cumin seed
2	cn	Tomato paste
1	qt	Water
		Salt
		Ground black pepper
2	tb	Chili powder (to 3 tbs)
2	cn	Pinto or kidney beans, (15 t

Recipe by: The County Fair Cookbook - ISBN 0-7868-6014-6 1. Brown the chuck in an iron kettle. (If you don't have an iron kettle, you are not civilized. Go, git one.) Chop the onions and bell pepper and add to the browned meat. Crush or mince the gralic and add to pot. Then add the oregano and cumin seed. 2. Add the tomato paste. If you prefer canned tomatoes or fresh tomatoes, press them thru' a colander. Add about 1 qt of water. Salt liberally and grind in some black pepper, and for starters, 2 or 3 Tbs of chili powder. (You may use chili pods, if you wish.) 3. Simmer for 90 mins or longer, then add the beans. Pinto beans are best; but kidney beans will do. Simmer for 30 mins more. Throughout the cooking process, taste test from time to time and adjust seasonings according to individual tastes. When it seems right to you, let it sit for several hours. Heta as much as you require; refrigerating the rest. Tastes better the 2nd day, much better on the 3rd day and according to Glen, "absolutely superb" on the 4th day. He says you can't imagine the delights awaiting you after 1 week.

From the MARICOPA COUNTY FAIR of Phoenix, AZ. Fair dates: 3rd and 4th weeks in March, for 11 days.

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