In a #14 Dutch oven, add paprika, oregano, chili

powder, beef bouillon, n/a beer, and 2 cups water.

Let simmer. In a large skillet, brown meat in batches

with olive oil. Use slotted spoon to add each batch

to Dutch oven. Stir after each batch. Continue until

all meat is done. Sauté onion, garlic, and jalapenos

in remaining drippings. Add to Dutch oven. Add

water as needed. Add dried red pepper, sugar,

coriander, Tobasco, red hot sauce, and tomato

sauce. Simmer 45 minutes. Dissolve corn starch in

ROAST PORK AND BLACK BEAN

CHILI

/4 cups bacon drippings

cloves garlic, minced

tbs chili powder

/8 tsp cumin

lb pork loin with bone in

lb dry black beans

tbs olive oil

/2 cups diced salt pork

onions, chopped

cloves garlic, minced

jalapeno pepper, minced

oz package cooked ham, diced

can beef broth

bay leaf

tsp oregano

tsp red wine vinegar

tbs rum flavoring

onions, sliced thin

and simmer another 30 minutes. Serve.

/4 cups warm water and add to mixture. Stir well

FEEL THE HEAT CHILI

tbs oregano

tbs paprika

tbs chili powder

tbs cumin

tbs instant beef bouillon

cans non-alcohol beer

cups water

In a small pot, combine bacon drippings, 2 cloves

garlic, 2 tbs chili powder, cumin, and 1/4 tsp black

pepper. Spread over the pork loin and let stand. In

a large pot, cover beans with cold water. Heat to

boiling and cook 2 minutes. Turn off heat and let

stand 1 hour. Drain. Cover with cold water and boil.

Reduce heat and simmer for 30 minutes. Add water

Bas necessary. Drain and reserve liquid. In a

medium pot, cook the salt pork in boiling water for 5

minutes. Drain and pat dry. Heat olive oil in Dutch

oven. Stir in salt pork and cook until golden, about 3

minutes. Stir in onion, garlic, and jalapeno. Cook 1

minutes. Stir in ham and cook 2 minutes more. Stir

remaining chili powder into onion mixture. Add

beans, broth, bay leaf, oregano, vinegar, and rum

flavoring. Mix well. Place pork loin on top of mixture

and bake at 330 for 1 1/2-2 hours. Turn the meat

twice and stir the beans. Add reserved bean liquid if

too dry. Remove meat and allow to stand, covered

in foil or 10-15 minutes. Cut the meat from the bone

and into small chunks. Add .to beans and stir.

Simmer for 15 minutes and serve.

lb ground chuck

lb hot pork sausage

lb chuck roast, cubed

large onions, chopped

0 cloves garlic, minced

/2 cups olive oil

tbs crushed dried habenero peppers

tbs sugar

tsp coriander

tbs Louisiana Red Hot Sauce

/4 cups jalapenos, sliced

cup tomato sauce

salt to taste

large cans hot chili beans with gravy

THIS RECIPE WILL FEED A WHOLE TROOP.

In a #14 Dutch oven, add paprika, oregano, cumin,

chili powder, beef bouillon, n/a beer, and 2 cups

water. Let simmer. In a large skillet, heat olive oil

and brown meat in batches until all meat is done.

Add each batch to Dutch oven with slotted spoon

and stir after each batch. Sauté onion, garlic, and

jalapenos in drippings until onion is clear. Add to

Dutch oven and stir. Simmer 2 hours. Add rest of

ingredients and simmer 1 hour. Add

water as necessary.

The Geezer Cookbook

-- 47 --

Dwayne Pritchett