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