Bam's and Ranny's Chili and Beans

Classic recipe:
2 - 3 round steaks - cubed 1/2" by 1/2", brown in oil. Ideally these should have the bone in, but hard to find these days.
Add salt and pepper
Add 2 whole cloves of garlic
2 cans of Mountain Pass Red Chili Sauce
2 cans water.

Simmer, covered, at least 3 hours - the longer the better. stir occasionally. Add flour and water paste to thicken.

Beans: In another pot, put 1 pound of pinto beans, add water to cover. Boil for 5 minutes. Pour off water. Add fresh cold water and chunk of salt pork. Cover at simmer at least 3 hours - the longer the better. Add water when needed and stir occasionally. When ready to serve, mash some beans to thicken.

Homemade rolls:

Scald 2 C milk (or 1 C milk and 1 C water), 1/2 C Crisco, 1/2 C sugar (scant), 1 t. salt. Allow to cool. Soak package of dry yeast in 1/2 C warm water. Add to cooled liquid (130 degrees). Add 5 - 6 C flour. Let rise, then knead. Shape into rolls (cut in circle, fold over once). Let rise in oiled pan. Bake 400 degrees for about 10 minutes.

I usually make this up in advance and freeze. The meat should be in shreds. Do not use ground meat or the West Texas Goddesses will haunt you. If you don't want to cut up the steak, just get Wolf Brand with no beans and don't aspire to true chili greatness. (New Mexicans spell it chile for no good reason I can find.)

Note - it is hard to find true red chili sauce (not salsa, picante or enchilada sauce - these do not smell right.) Sometimes I can find red chili sauce at a Dollar Store.

You can substitute chili powder or Wick Fowler's 2-Alarm chili mix. Taste right before serving to achieve desired chili kick.

I now use Sister Shubert's frozen rolls rather than homemade.

Serve with iceberg lettuce which has been torn and put into a bowl with a tiny bit of oil and two cut garlic cloves. Remove garlic and add lime juice and salad oil (not olive oil) to taste.

Enjoy!