About: Line Rider's Chili

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About: Line Rider's Chili Sponge Permalink

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Line Rider's chili * 3 or 4 Dried Red New Mexico, California or Ancho chile peppers * 1 clove garlic, Crushed * 1/2 T. onion salt * 2 T. bacon fat or lard * 3 Cups water * 1 Lb. Chopped Beef salt And pepper * 1 Can (15 Oz) pinto beans, Drained * 1 Each, Onion, tomato And Green bell pepper, Chopped Source: Marlboro Country Cookbook

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rdfs:label	Line Rider's Chili
rdfs:comment	Line Rider's chili * 3 or 4 Dried Red New Mexico, California or Ancho chile peppers * 1 clove garlic, Crushed * 1/2 T. onion salt * 2 T. bacon fat or lard * 3 Cups water * 1 Lb. Chopped Beef salt And pepper * 1 Can (15 Oz) pinto beans, Drained * 1 Each, Onion, tomato And Green bell pepper, Chopped Source: Marlboro Country Cookbook
dcterms:subject	Cathy's Recipes Chile pepper Recipes Beef Recipes Chile leaf Recipes Bacon grease Recipes Pinto bean Recipes Onion salt Recipes
abstract	Line Rider's chili * 3 or 4 Dried Red New Mexico, California or Ancho chile peppers * 1 clove garlic, Crushed * 1/2 T. onion salt * 2 T. bacon fat or lard * 3 Cups water * 1 Lb. Chopped Beef salt And pepper * 1 Can (15 Oz) pinto beans, Drained * 1 Each, Onion, tomato And Green bell pepper, Chopped Remove Stems From Dried chile peppers; Put in a Pan With garlic, onion salt, bacon fat And water. Bring to a Boil And Simmer Until chile peppers Are Softened, About 10 to 15 Minutes. Spoon Out chile peppers, Puree And Press Through a Food Mill or Sieve to Remove Seeds And Skin. Add Cooking water as Needed to Make 2 Cups. Cook Beef in a Deep Skillet Over Medium Heat Until Browned; Season With salt And pepper to Taste. Add chili pepper Mixture And beans; Bring to a Boil. Add Chopped Vegetables. Return to a Boil, Cover And Cook at a Slow Boil For 1 Hour. Makes 2 to 4 Servings. Source: Marlboro Country Cookbook

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