mixture to boil, then simmer uncovered 30 minutes.

Stir occasionally. Stir in beans and simmer covered

BLACK BEAR CHILI

5 minutes. Serve.

cups dry black beans

tbs cumin

tbs oregano

/2 cups olive oil

BEHIND THE EIGHT BEAN CHILI

lbs flank steak, cut into cubes

large onions, chopped

green pepper, diced

cloves garlic, minced

1/2 tsp paprika

tsp cayenne pepper

tsp salt

large can crushed tomatoes

/4 cups jalapenos, sliced

red bell pepper

1/4 lb of each of the following: dry beans: kidney,

white, pink, black, red, pinto, cranberry and navy

1 lb bacon, cut into pieces

5 large onions, chopped

1 jar minced garlic

1/4 cups coriander

1/4 cups cinnamon

1/4 cups paprika

1/4 cups cayenne pepper

oz Romano cheese, grated

1/2 cups dried red peppers

1 gallon can Italian plum tomatoes, with juice

1 can non-alcoholic beer

sour cream

warm flour tortillas

salt to taste

lb ground beef

Place beans in large pot and cover with cold water.

Bring to boil. Remove from heat and let stand 2

hours. Drain beans and return to pot. Add enough

cold water to cover by 2in. Cover and bring to boil.

Reduce heat and simmer until beans are tender

about 2 hours. Add water as necessary. Drain

beans into Dutch oven, reserving 3 cups liquid. Add

THIS RECIPE WILL FEED A WHOLE TROOP.

In a large pot, soak the beans together overnight in

water to cover. Drain and add fresh water to cover.

Cook at simmer 1 1/2 hours. Heat a #14 Dutch oven

and fry bacon until just beginning to crisp. Add

onions and garlic. Cook over medium heat for 5

minutes. Add all spices and cook another 5 minutes.

Add tomatoes and juice and the n/a beer. Simmer

1/2 hour. Divide meat into three batches and brown

in large skillet. Drain and add to tomato mixture.

When the beans are fully cooked, drain, reserving

liquid, and add to meat/tomato mixture. Salt to taste

and simmer 1 hour. Add bean liquid as necessary.

and brown steak. Add onions, green pepper, and

garlic. Stir for 3 minutes. Add spices and cook for

cup of liquid to beans. Heat olive oil in large skillet

tomatoes. Bring to boil then add to beans. Add

remaining reserved liquid to thin. Simmer covered

0minutes, stirring often. Mix in jalapenos and

cream, Romano cheese, and diced red bell peppers.

/2 hour. Serve over tortillas. Top with 6sour

VENISON CHILI

INCH AND A HALF HOSE CHILI

tbs olive oil

1 tbs oregano

2 tsp paprika

large onions, chopped

cloves garlic, minced

can hot green chilies

1/2 lb venison, cubed 1/2in

1/2 lb ground venison

large cans crushed tomatoes

tbs red wine vinegar

tbs chili powder

11 tbs Gebhardt's chili powder

4 tbs cumin

4 tbs instant beef bouillon

3 can non-alcoholic beer

2 lb pork steak, cubed

2 lb chuck roast, cubed

6 lb ground chuck

4 large onions, chopped

10 cloves garlic, minced

1/2 olive oil

1 tbs dried red pepper

1/4 cups jalapenos, sliced

2 tsp coriander

tbs cumin

tbs Worcestershire sauce

tsp cayenne pepper

green pepper, chopped

tsp salt

tsp black pepper

large cans chili beans with gravy

1 tbs sugar

1 tsp Tobasco sauce

corn starch

1 cup tomato sauce

1 tbs corn starch

tsp Louisiana Red Hot Sauce

Heat olive oil in Dutch oven and stir in onion, garlic,

and chilies. Sauté about 5 minutes. Add cubed and

ground venison. Stir until round meat is browned.

Add all remaining ingredients except beans. Bring

THIS RECIPE WILL FEED A WHOLE TROOP.

The Geezer Cookbook

-- 46 --

Dwayne Pritchett