Off The Farm

• 2 Tbsp. bacon drippings
• 1 large onion, minced fine
• 8 cloves garlic, minced fine
• 2 lb. beef, cut into cubes
• 1 lb. pork shoulder, cubed
• 1 (20 oz.) can tomatoes, sieved
• 2 (16 oz.) cans kidney beans, drained
• 1 Tbsp. salt
• 1 Tbsp. oregano
• 3 small bay leaves
• 6 Tbsp. chili powder
• 1 Tbsp. flour
• 1 c. ripe olives, minced
• 1/2 c. water

1. Melt bacon drippings in a heavy skillet and add onion, garlic, beef and pork.
2. Brown meat on all sides.
3. Cover and allow to steam about 20 minutes.
4. Add tomatoes, salt, oregano, bay leaves and chili powder.
5. Mix flour with a bit of cold water and stir into pot.
6. Simmer 1 1/2 hours.
7. Then add olives, water and kidney beans. Simmer 30 more minutes, adding more water if necessary.
8. This one is on the mild side as chilis go.

bacon drippings, onion, garlic, beef, pork shoulder, tomatoes, kidney beans, salt, oregano, bay leaves, chili powder, flour, ripe olives, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507980 (may not work)