River Boat Chili
3 tbsp. lard
3 to 4 lbs. chuck roast, cubed, sm.
1 lg. can or 1/2 lb. fresh mushrooms, sliced
2 lg. onions, chopped
4 cloves garlic, smashed
2 med. green bell peppers, chopped
1 lg. can whole tomatoes, with juice, chopped
1 sm. can tomato paste
1 tsp. comino
1 tbsp. oregano
8 to 10 tsp. chili powder
10 to 12 dashes hot pepper sauce
6 dashes angostura bitters
4 to 6 tbsp. chili piquan sauce
2 c. warm water
1 to 2 cans red kidney beans, drained
Trim bones and fat from meat, reserve large bones and strips of fat. Cut meat into 1 to 1/2 inch cubes. Melt lard in large Dutch oven. Saute meat until lightly colored. Add mushrooms, onions, peppers and garlic; saute several minutes more. Then add all ingredients except kidney beans. Add reserved bone and fat. Bring to a boil covered, uncover and simmer for 3 hours, adding water if needed.
During last 1/2 hour, remove bones and fat. Add kidney beans and cook to thicken. Salt and pepper to taste. Add cayenne pepper for more heat. Serve with toasted flour tortillas and shredded cheese if desired. Good to make a day ahead and reheat slowly. Serves 6
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