Title: Tommie Arenas' Chili Beans
Categories: Chili Ethnic Vegetable
Yield: 6 Servings

4	c	Pinto beans, rinse and pick
2 1/2	qt	Water
1/2	lb	Ground round steak
3/4	ts	Cumin seed
2	cl	Garlic; peeled
1		Carrot; cut up
3	tb	Gebhardt's chili powder; (to
1	cn	Tomato sauce
2	sl	Bacon; cut small
1	tb	Salt; or to taste

Recipe by: The County Fair Cookbook - ISBN 0-7868-6014-6 1. In heavy skillet, bring the beans and water to boil. Lower heat, cover and cook gently for 2 hrs, checking frequently to see that beans are just covered with water. If necessary, add a little boiling water. Stir from time to time. 2. Cook the ground round in a skillet until well browned. Drain off nay fat. 3. In a blender or processor, grind together the cumin seed, garlic and carrot. 4. Stir the meat, cumin mixture and chili powder into the beans. Stir in the tomato sauce and bacon and add the salt. Cook 1 1/2 hrs. longer, or until the beans are tender. Keep them moist.

From THE BIG FRESNO FAIR of Freno, CA. Fair Dates: Early October, for 17 days.

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