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Defrosted 2 cups red beans and 1 cup butter beans. Both had about 1/2 cup
bean juice.
Using large cast iron skillet, Lightly carmelized 1 medium onion and 5
cloves garlic in 1 tb olive oil and 1 tb bacon fat. Set veggies to side the
carmelized 2 green bell peppers and an orange one. Removed these to the
veggie bowl and then browned about 1 cup of strips of marbled beef and pork,
searing it on all sides. Put all back in cast iron and added 1 can stewed
tomatoes with juice then mexine chili powder blend to taste. The result is
about 6 cups of garlicy reasonably hot chili with beans.
bean juice.
Using large cast iron skillet, Lightly carmelized 1 medium onion and 5
cloves garlic in 1 tb olive oil and 1 tb bacon fat. Set veggies to side the
carmelized 2 green bell peppers and an orange one. Removed these to the
veggie bowl and then browned about 1 cup of strips of marbled beef and pork,
searing it on all sides. Put all back in cast iron and added 1 can stewed
tomatoes with juice then mexine chili powder blend to taste. The result is
about 6 cups of garlicy reasonably hot chili with beans.
