Bullard's best yet chili

1/4  pound         pinto beans
   1      14 oz. can    canned stewed tomatoes
     3/4  pound         onion -- chopped
     1/2  pound         green bell pepper -- chopped
   1      tablespoon    salad oil
   2                    garlic clove
     1/4  cup           cilantro
     1/4  cup           butter
   1 1/4  pounds        venison -- get butcher to mix
                        beef and pork -- then "chili" grind
     1/2  pound         pork
     1/4  cup           chili powder -- (your favorite
                        -- kind)
   1      tablespoon    salt
   1      teaspoon      black pepper
   1      teaspoon      cumin seeds

  "Wash beans and soak overnight in water 2"	above beans.  Cook
 in same water u
ntil done; do not drain.  Add tomatoes and simmer for 5 minutes.    Saute
green
  peppers in salad oil for 5 minutes.	Add onions and cook until tender,
 stirri
ng often.  Add garlic and cilantro.  Melt butter in large skillet and saute
mea
t for 15 minutes.   Add meat to onion mixture and stir in chili powder. 
Cook 1
0 minutes.  Add this to beans and the spices.  Simmer covered for one hour;
coo
k uncovered for 30 minutes.   Place beer near chili pot and call me." 
  Note: 
  Marvin's original recipe called for 2 cans of Rotel tomatoes, but that
 was rea
lly, really too hot.  Also, I replaced the  parsley originally called for
in th
e recipe  with cilantro and added an extra garlic clove. Lean beef can be
subst
ituted for venison. NOTES : This is my brother-in-law, Marvin's recipe.  
It wa
s published in Southern Living!
Lou Parris, Houston, The Great State of Texas

Busted by Christopher E. Eaves