---------- Recipe via Meal-Master (tm) v8.02
       Title: COWPOKE CHILI
  Categories: Tex-mex, Chili
       Yield: 1 servings
       1 lb Slab bacon
       2 lb Dry pinto beans or dry navy
       1 ea Large onion, cliced
       4 ea Cl Garlic sliced
       2 ea Ancho peppers or 1 tablespoo
       3 qt Water
   2 1/2 ts Salt
       1 ea One-pound can tomatoes
      12 ea Canned serrano peppers, seed
       1 x  Or 12 tiny green hot pickled
       1 x  Finely chopped
       1 ts Coriander seeds, crushed
   Fat grams    per serving:              Approx. Cook
   Time: 2 hrs 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,
   grarlic 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.
   Makes about 3 quarts. They used to say a cowhand would
   work from sunrise to sunset “for a dollar a day and a
   plate of beans.” Now, either he liked his work or the
   beans were pretty good. And they tasted even better
   when the cook built a bean chili by adding bacon,
   tomatoes and hot peppers. From “Famous Chili Recipes
   From Marlboro Country”.