Some argue that cowboy meat is too tough to be served any other
way, especially since the spices tend to kill the taste of whatever
the donor may have been smoking, drinking, or chewing. Others
discount this argument, but agree that Chili is a practical, quick
way to serve Man in well-disguised form.
Meat of 1 reasonably well-muscled Cowboy, ground coarsely
-- 15 pounds onions, chopped
-- 10 cloves garlic, crushed
-- 1/2 cup cooking oil
-- 25 pounds pre-cooked kidney beans
-- 25 pounds fresh tomatoes
-- 2 oz. salt
-- 6 to 12 oz. chili powder
-- 2 oz. sugar
-- 1/2 oz. pepper, freshly ground
-- (Optional: 40 green bell peppers)
-- (Optional: 3 tsp. paprika)
On a frying grill or in a battery of skillets, brown onions,
meat, and bell peppers (cut up)if used, for about 5 minutes per
batch. Peel and quarter tomatoes. Put tomatoes, beans with their
cooking water, and 2-1/2 gallons additional water in large kettle
or wash boiler (or divide among several smaller ones). Add meat,
onions, peppers if used, and seasonings. Simmer for 90 minutes;
serve in bowls or with rice. For 150.
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