Bullard's Best Yet Chili

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 u ntil 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, stirri ng often. Add garlic and cilantro. Melt butter in large skillet and saute mea t for 15 minutes. Add meat to onion mixture and stir in chili powder. Cook 1 0 minutes. Add this to beans and the spices. Simmer covered for one hour; coo k 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 rea lly, really too hot. Also, I replaced the parsley originally called for in th e recipe with cilantro and added an extra garlic clove. Lean beef can be subst ituted for venison. NOTES : This is my brother-in-law, Marvin's recipe. It wa s published in Southern Living! Lou Parris, Houston, The Great State of Texas

Busted by Christopher E. Eaves