* Exported from MasterCook * Bullard's Best Yet Chili Recipe By : Marvin Bullard Serving Size : 1 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound pinto beans 1 14 oz. can canned stewed tomatoes 3/4 pound onion -- chopped 1/2 pound green bell pepper -- chopped 1 tablespoon salad oil 2 garlic clove 1/4 cup cilantro 1/4 cup butter 1 1/4 pounds venison -- get butcher to mix beef and pork -- then "chili" grind 1/2 pound pork 1/4 cup chili powder -- (your favorite -- kind) 1 tablespoon salt 1 teaspoon black pepper 1 teaspoon cumin seeds Wash beans and soak overnight in water 2" above beans. Cook in same water until done; do not drain. Add tomatoes and simmer for 5 minutes. Saute green peppers in salad oil for 5 minutes. Add onions and cook until tender, stirring often. Add garlic and cilantro. Melt butter in large skillet and saute meat for 15 minutes. Add meat to onion mixture and stir in chili powder. Cook 10 minutes. Add this to beans and the spices. Simmer covered for one hour; cook uncovered for 30 minutes. Place beer near chili pot and call me. Note: Marvin's original recipe called for 2 cans of Rotel tomatoes, but that was really, really too hot. Also, I replaced the parsley originally called for in the recipe with cilantro and added an extra garlic clove. Lean beef can be substituted for venison. NOTES: This is my brother-in-law, Marvin's recipe. It was published in Southern Living! Lou Parris, Houston, The Great State of Texas Busted by Christopher E. Eaves - - - - - - - - - - - - - - - - - -