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

     Title: Cowpoke Chili
Categories: Tex-mex, Chili
     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
          Or 12 tiny green hot pickled
          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".

 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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