Bullard's Best Yet Chili

• 1/4 pound pinto beans or kidney beans
• 14 ounces tomatoes
• 3/4 pound onions chopped
• 1/2 pound green bell peppers chopped, or celeries
• 1 tablespoon vegetable oil
• 2 each garlic cloves
• 1/4 cup cilantro
• 1/4 cup butter
• 1 1/4 pounds venison
• 1/2 pound pork
• 1/4 cup chili powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin seeds

1. Wash beans and soak overnight in water 2 above beans.
2. Cook in same water u ntil done; do not drain.
3. Add tomatoes and simmer for 5 minutes.
4. Saute green peppers in salad oil for 5 minutes.
5. Add onions and cook until tender, stirring often.
6. Add garlic and cilantro.
7. Melt butter in large skillet and saute meat for 15 minutes.
8. Add meat to onion mixture and stir in chili powder.
9. Cook 10 minutes.
10. Add this to beans and the spices.
11. Simmer covered for one hour; cook uncovered for 30 minutes.
12. Place beer near chili pot and call me.

pinto beans, tomatoes, onions, green bell peppers, vegetable oil, garlic, cilantro, butter, venison, pork, chili powder, salt, black pepper, cumin seeds

Taken from recipeland.com/recipe/v/bullards-best-yet-chili-44632 (may not work)