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Bullard's Best Yet Chili venison, bbq 1/4 lb pinto beans 1 14 oz. can 3/4 lb onion -- chopped 1/2 lb green bell pepper -- 1 chopped 1 tablespoon salad oil 2 garlic clove 1/4 cup cilantro 1/4 cup butter 1 1/4 lb venison -- get butcher to 1 mix 1 beef and pork, then chili 1 grind 1/2 lb pork 1/4 cup chili powder -- (your 1 favorite kind) 1 tablespoon salt 1 teaspoon black pepper 1 teaspoon cumin seeds 1 canned stewed tomatoes "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 notes: This is my brother-in-law Marvin's recipe. It was published in Southern Living! Marvin's 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. Recipe By : Marvin Bullard From: Lou Parris Date: 31 Aug 97 Mastercook Recipes (Mailing List) Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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