Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Parker C. Folse, Jr.
4 tb Bacon drippings
1 lg Spanish onion; chopped
2 Stalks celery; chopped
1 lb Lean stew meat; finely
-chopped
1 lb Rind of cooked ham; ground
- fine
Water
2 cl Garlic; chopped
2 tb Oregano
1 tb Cayenne pepper
1 tb Chili powder
2 tb Cumino
1 tb Salt
1 c Red wine
1 lb Dried pinto beans

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

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