CHILI

Make our chili that puts it all on the line.

3 or 4 dried red New Mexico, California or ancho chili peppers 1 clove garlic, crushed tsp. onion salt 2 Tbsp. bacon fat or lard 3 cups water 1 lb. chopped beef 1 15-ounce can pinto beans, drained 1 each, onion, tomato and green bell pepper, chopped Salt and pepper Remove stems from dried chili peppers; put in a saucepan with garlic, onion salt, bacon fat and water. Bring to a boil and simmer until chili peppers are softened, 10 to 15 minutes. Spoon out chili peppers, pure and press through a food mill or sieve to remove seeds and skin, adding cooking water as needed to make 2 cups. Cook beef in a deep skillet over medium heat until browned; season with salt and pepper to taste. Add chili pepper mixture and beans; bring to a boil. Add chopped vegetables. Return to a boil, cover and cook at a slow boil for 1 hour. MAKES 2 TO 4 SERVINGS.

LINE RIDERS