This is that somewhat more authentic cowboy chili from the Marlboro Chili Book. Smoked bacon, dried beans, onions, garlic, and dried chili peppers are central to it.
(Just the other day I wondered to myself why it was that I had whole coriander seed in the cabinet. I realized today that this recipe is the only reason. I have never used it in any other recipe.)
1 pound slab bacon
2 pounds dried pinto or Navy beans
1 large onion, sliced
4 cloves garlic, sliced
1 tablespoon chili powder
2 ancho peppers
3 quarts water
2 ½ teaspoons salt
1 can (16 ounce) peeled tomatoes
12 canned serrano peppers, seeded and finely chopped
12 tiny, hot green pickled peppers, seeded and finely chopped
1 teaspoon coriander seed, crushed
Remove the rind from the bacon and cut the rind into ½” squares. Cut bacon into small pieces; set aside. Place rind, beans, onions, garlic, and chili powder or ancho peppers into a large pot* with 3 quarts water. Bring to a boil, then lower heat to simmer beans for 1 ½ hours. Add salt and cook uncovered, for 15 min. In separate pan. Fry diced bacon until slightly crisp. Add tomatoes and remaining ingredients to the bacon. Cook this mixture over medium heat for 10 min. Skim off any excess fat. Add bacon mixture to the beans and continue cooking, uncovered over low heat for 1 hour or until beans are very tender.
*The original wording of the recipe has “Marlboro Chili Kettle” in place of this large pot.