Chile grande with beans

4 servings

Ingredients

Quantity Ingredient
Parker C. Folse, Jr.
4 tablespoons Bacon drippings
1 large Spanish onion; chopped
2 Stalks celery; chopped
1 pounds Lean stew meat; finely chopped
1 pounds Rind of cooked ham; ground fine
Water
2 cloves Garlic; chopped
2 tablespoons Oregano
1 tablespoon Cayenne pepper
1 tablespoon Chili powder
2 tablespoons Cumino
1 tablespoon Salt
1 cup Red wine
1 pounds Dried pinto beans

Directions

Melt bacon fat in a heavy pan. Brown chopped onion and celery in it.

add meat and brown it. Add ham rind and cover well with water. Add all other ingredients and bring to a boil. Add dried beans, lower heat, cook slowly until beans are done. Add water as needed. Remove some of the cooked beans, mash them, and return to chili to "tighten" it. Stir to smooth the consistency. Serve it really hot. Margaret Garland

Source: Prize Winning Recipes for the State Fair of Texas, 1976. v

Related recipes