Title: Cowpoke Chili
Categories: Chili Ethnic
Yield: 1 Servings
| 1 | lb | Slab bacon |
| 2 | lb | Dry pinto beans or dry navy |
| 1 | | Large onion, cliced |
| 4 | | Cl garlic sliced |
| 2 | | Ancho peppers or 1 tablespoo |
| 3 | qt | Water |
| 2 1/2 | ts | Salt |
| 1 | | One-pound can tomatoes |
| 12 | | Canned serrano peppers, seed |
| 1 | | Or 12 tiny green hot pickled |
| 1 | | Finely chopped |
| 1 | ts | Coriander seeds, crushed |
Fat grams per serving: Approx. Cook Time: 2 hrs Remove the
rind from the bacon and cut rind into 1/2 inch squares. Cut bacon into
small pieces; set aside. Put the rind, beans, onions, grarlic and Ancho
peppers into a large heavy kettle. Add water and bring to a boil. Lower the
flame, cover the kettle and let the beans cook gently about 1 1/2 hours.
Add salt and cook uncovered for 15 minutes. In a separate pan, fry diced
bacon until slightly crisp. Add tomatoes and remaining ingredients to
bacon. Cook this mixture over medium flame for about 10 minutes. Skim off
excess fat. Add bacon ant tomato mixture to beans and continue cooking
uncovered, over a low flame for 1 hour or until beans are very tender.
Makes about 3 quarts. They used to say a cowhand would work from sunrise to
sunset "for a dollar a day and a plate of beans." Now, either he liked his
work or the beans were pretty good. And they tasted even better when the
cook built a bean chili by adding bacon, tomatoes and hot peppers. From
"Famous Chili Recipes From Marlboro Country".