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Chili
Makes about 6 cups

3 Tablespoons bacon drippings
1 cup fine chopped onion
2 cloves garlic, crushed, minced or sliced thin
1 pound ground meat and/or small cubed meat
2 16-ounce cans kidney beans, undrained or 1 1/2 cups dry beans, soaked
and cooked for about 2 hours
1/2 cup chopped green, red or yellow pepper
16 ounce can tomatoes, undrained
2 tablespoons sugar
1 teaspoon ground cumin
2 Tablespoon chili powder
2 salt
1 dash Tabasco
1 Tablespoon flour
1/4 cup water

In a large, heavy pot heat bacon drippings (if you fry up diced bacon to
get the drippings - leave it in the pot. Adds flavour.) Saute the onions
and garlic for five minutes. (Perfume the house!) Add the meat and cook,
stirring, until no red shows. Add beans and green peppers. Add tomatoes
and spices (I run tomatoes through a blender - add spices and blend
again). Pour into the pot and simmer for 45 minutes to 1 hour. When done
simmering, blend water and flour. Add to chili; simmer until mix thickens.
Serve with chopped onions and shredded cheese on the side for garnish.
(Also makes a great chili-dog.)

To make a "Sportsmans Chili" - increase chili powder to 3 Tbsp; add 1
Tbsp crushed chilies; increase Tabasco to 3 dashes. (I use a dried
chili, seeds and all, instead of the crushed chilies. Pull off the
stem - the blender doesn't like it!)

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