Dorothy'S Chili Con Carne

• 2 lb. lean ground beef
• 4 Tbsp. chili powder
• 2 tsp. salt
• 1 tsp. sugar
• 1 large onion, chopped medium fine
• 1 green pepper, coarsely chopped
• 2 small cans tomato sauce or tomato sauce with bits
• 1 c. water
• 1 bay leaf
• 2 Tbsp. vegetable oil
• 2 Tbsp. flour
• 1 lb. can red kidney beans, undrained
• 3 lb. pig ears (whole or halved)
• 2 Tbsp. pickling spice (tie securely in a cloth, or place this seasoning mixture in a metal tea ball)
• 3 tsp. red, crushed hot pepper (optional)
• 2 Tbsp. vinegar (cider vinegar preferred)
• salt and pepper to taste
• 2 lb. fresh okra
• 2 lb. breakfast steak (preferably sirloin, about 1/2 inch)
• 1 large Vadalia onion, diced
• 2 Tbsp. oregano
• 1 Tbsp. garlic, minced
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 large tomatoes, diced
• 2 Tbsp. cooking oil
• 10 to 15 frog legs, thoroughly cleaned
• Cajun seasoning
• red cayenne pepper (optional)
• 2 c. flour
• coarse black pepper
• 2 c. cooking oil
• 1 bottle Louisiana hot sauce

1. Clean frog legs thoroughly with running cold water.
2. Sprinkle legs with Cajun seasoning first, then black pepper, then very lightly with red pepper.
3. Coat legs in flour.

lean ground beef, chili powder, salt, sugar, onion, green pepper, tomato sauce, water, bay leaf, vegetable oil, flour, red kidney beans, pickling spice, red, vinegar, salt, fresh okra, breakfast steak, vadalia onion, oregano, garlic, salt, pepper, tomatoes, cooking oil, cajun seasoning, red cayenne pepper, flour, black pepper, cooking oil, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271112 (may not work)