Sam Arnold's
"Historic Jailhouse Chili"
Sam Arnold's Jailhouse Chili
6 slices bacon
1/2 lb hot bulk pork sausage
2 pounds ground chili beef or
 chopped stew meat
1 cup of chopped onions
2 mashed garlic cloves
2/3 cup chopped green pepper
4 tablespoons pure New Mexico red chili powder
2 teaspons of cilantro
1 teaspoon or leaf oregano
1/2 teaspoon cumin seed
2 cans of beer
1 12-oz can of tomato paste
3 cups cooked anasazi or pinto beans (canned beans may be used, but they're not nearly as good as cooking them from scratch!)

Cook bacon crisp, drain, cool and crumble, set aside. Brown sausage, drain, set aside. Keep 1/4 cup of the fat. Brown ground beef. Cook pepper, garlic and onion and combine with cooked beef, sausage. Add beer and tomato paste, and simmer at low heat (200 degree F) for two hours. Add beans, cook 20 minutes longer and serve with shredded cheese and chopped onion over the top. If you like it hotter, add finely minced serrano chilies (not jalapenos).

This receipt was published in the Denver Post ~1997 or so. It comes from Sam Arnold's extensive cook book of special frontier receipts that he had researched. Many of which are used now at his family's "The Fort" restaurant located near Red Rock, Colorado, a southwestern suburb of Denver. If you are ever near by, you just have to dine at The Fort. It is a very unique dining experience. Offered by a fan. Jim Turner

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