Bullard's Best Yet Chili Recipe

Name: Bullard's Best Yet Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Bullard's Best Yet Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bullard's Best Yet Chili

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