Lbj Pedernales River Chili

8 Servings

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Lbj Pedernales River Chili Ingredients

Jim Vorheis	1 md Plantain (about 8-oz),
1/2 lb (1 heaped cup) lentils,	1/4 Inch cubes
1/2 sm White onion	2 Thick pineapple slices,
Sea salt to taste	Small triangular wedges
The pork:	4 lb Venison, bite size
1 lb Boneless stewing pork, cut	Chuck, well trimmed, ground
Sea salt to taste	1 lg Onion, chopped
The seasoning and final	2 Garlic cloves, minced
5 sm Chilies anchos, cleaned of	1 ts Oregano
Lightly toasted	1 ts Cumin seed
1/4 lb Tomatoes, broiled	2 c Hot water
1 Garlic clove, peeled and	6 ts Chili powder
1/4 ts Dried oregano, Mexican if	1 1/2 c Canned whole tomato
1 Whole clove	2 ds Liquid hot pepper sauce
1 1/2 Inch cinnamon stick	Salt to taste
1 tb Melted lard or safflower oil

Instructions for Lbj Pedernales River Chili

Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Skim off fat during cooking. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeansCuisine: Mexican