Cowpoke Chili

1 Servings

1 lb slab bacon
2 lb dry pinto beans (or dry navy)
1 large onion, cliced
4 cl garlic, Sliced
2 ancho peppers (or 1 tablespoo)
3 qt water
2 1/2 t salt
1 one-pound can tomatoes
12 canned serrano peppers, seed
1 or 12 tiny green hot pickled
1 finely, Chopped
1 t coriander seeds, crushed
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.