Cowpoke Chili

Yield: 1 Servings

1 lb slab bacon
2 lb dry pinto beans (or dry
-navy)
1 large onion, sliced
4 cloves garlic, Sliced
2 ancho peppers (or 1
- Tbsp)
3 qt water
2 1/2 tsp salt
1 one-pound can tomatoes
12 canned serrano peppers, seed
1 or 12 tiny green hot pickled
1 finely, Chopped
1 tsp coriander seeds, crushed

Remove the rind from the bacon and cut rind into 1/2 inch squares.
Cut bacon into small pieces; set aside. Put the rind, beans, onions,
garlic and Ancho peppers into a large heavy kettle. Add water and
bring to a boil. Lower the flame, cover the kettle and let the beans
cook gently about 1 1/2 hours. Add salt and cook uncovered for 15
minutes. In a separate pan, fry diced bacon until slightly crisp. Add
tomatoes and remaining ingredients to bacon. Cook this mixture over
medium flame for about 10 minutes. Skim off excess fat. Add bacon ant
tomato mixture to beans and continue cooking uncovered, over a low
flame for 1 hour or until beans are very tender.



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