From: Lee Custer Sent: Tuesday, December 14, 2004 11:40 PM Subject: Shadow's Chili Con Carne Recipe Name: SHADOW'S CHILI CON CARNE Category: CHILI Serves: 8 2 Pound beef or venison 1 Pound fresh pork or javelina 6 Clove fresh garlic, chopped fine 2 Tblsp lard or bacon grease 3 bay leaves 1 Quart tomatoes, canned or fresh 1 Large onion, chopped fine or 1 leek, chopped fine 6 Tblsp chilli powder 1 Tblsp flour 1 Tblsp oregano 1 Tblsp salt 1 Tblsp cumin; use more to taste 1 Tsp. black pepper options: 3 Small dried chilies or 1 Medium Habenero pepper beer instead of water for the beans: 2 Cup pinto or red kidney beans 1/3 Pound salt pork or bacon 1/4 Tsp. oregano Cut the meat into cubes about 1/2 inch square or use ground meat. Melt the suet or bacon grease in a large pot or pan with a cover. Put the chopped onion and garlic in the pot and brown. Mix the chilli powder and flour with enough cold water to form a thin paste, then mix with the onion and garlic after they are browned. Stir until smooth. Add meats to pan along with 4 tbls water or beer. Now add the other herbs, spices and tomatoes. Cook slowly for 2 to 4 hours; add liquid as needed to just keep from burning but add as little as possible. When cooked serve in a bowl over beans prepared as follows: Pick over the beans** and discard any bad ones. Soak the beans in water over night or quick soak by covering the beans with water and bringing to a boil. Boil 1 minute, cover and let sit for 1 hour. Drain off the water and cover with fresh water. Add 1 tsp. of baking soda. Add salt pork or bacon and oregano. Boil over medium heat for 3 to 4 hours or until tender. Add water as water boils away. Drain and serve the chilli over the beans. **I prefer pinto beans in this recipe.