Subj : Re: Line Camp Chili
To   : Dave Drum
From : Ben Collver
Date : Fri Mar 14 2025 10:29:41

  Re: Re: Line Camp Chili
  By: Dave Drum to Ben Collver on Fri Mar 14 2025 05:20:00

DD> Tip: If you ever make this the accepted ratio of chilli spice mix to
DD> meat is one tablespoon powder per pound of meat. The author got the
DD> cumin ratio correct - even if s/he was stingy with the beans.

I thought the Line Camp Chili recipe looked kind of plain too.  I would
probably end up tasting it and deciding that it needed to be "corrected."

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chili Con Carne, Texas Style
 Categories: Chili
      Yield: 1 Batch

  1 1/2 c  Pinto beans; washed
      2 qt Water
  1 1/2 lb Chuck; cut into cubes
      1 c  Onion; chopped
      1 lb Can tomatoes; undrained
      1 cl Garlic; split
      3 sl Bacon
      1 tb Flour
  1 1/2 tb Chili powder
      1 tb Salt
      1 c  Bean water; reserved

  Cover beans with cold water; let soak overnight. Drain water off beans
  place in a large pot with 2 quarts water. Bring to a boil, then lower
  heat and let simmer, covered, about 90 minutes or until beans are
  tender. Drain beans, reserving 1 cup liquid. Cut up bacon; fry for 2
  minuytes in large heavy skillet or Dutch oven; add chuck--brown well
  on all sides. Remove bacon and chuck and set aside. Add onion and
  garlic to skillet; saute about 5 minutes until tender; remove from
  heat; stir in flour, reserved bean liquid, tomatoes, chili powder,
  and salt. Bring to a boil, stirring; add chuck and bacon back in.
  Lower heat, simmer 1 hour longer or until chuck is tender.

  Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

MMMMM

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