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1/2 lb. fat back (salt pork)
1 lb. pinto beans
2 Tbsp. chili powder
1 lb. ground beef or venison
2 to 3 lb. stewing beef
garlic clove
1 Tbsp. sugar
1 tsp. marjoram
1 tsp. cumin
red pepper
2 large cans stewed tomatoes

Fry out fat back to 1/4-inch of grease and brown the
beef, ground meat and chili powder. Add several cloves of
garlic, finely chopped with the sugar, marjoram, and cumin.
Add salt (lots of it) and red pepper to your own taste-choice.
Add paprika for color. Stir. Add one quart of water. Seethe
gently for 2 to 4 hours. Add more water if necessary. Thicken
if you want to. Add pinto beans already soaked overnight and
partially cooked. This will be hot chili.

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