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Bullard's Best Yet Chili

Make Bullard's Best Yet Chili at home with Pinto Beans, Onion Chopped, Green Bell Pepper Chopped, Salad Oil, and Butter. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 lb
• 3/4 lb
• 1/2 lb
• 1 tbsp
• 1/4 cup
• 1/2 lb
• 1/4 cup
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   “Wash beans and soak overnight in water 2 ″ above beans.

3. 3

   Cook in same water u ntil done; do not drain.

4. 4

   Add tomatoes and simmer for 5 minutes.

5. 5

   Saute green peppers in salad oil for 5 minutes.

6. 6

   Add onions and cook until tender, stirri ng often.

7. 7

   Add garlic and cilantro.

8. 8

   Melt butter in large skillet and saute mea t for 15 minutes.

9. 9

   Add meat to onion mixture and stir in chili powder.

10. 10

    Cook 1 0 minutes.

11. 11

    Add this to beans and the spices.

12. 12

    Simmer covered for one hour; coo k uncovered for 30 minutes.

13. 13

    Place beer near chili pot and call me.” Note

14. 14

    Lou Parris, Houston, The Great State of Texas