Chateau Victorian

Santa Cruz, California

Specialty Recipe

Tongue-In-Cheek Chile

Ingredients:

One normal-size beef tongue

2 cups pinto beans, dry

One 15.25-ounce can of S & W Lite Kidney Beans (50% less salt)

One 15.25-ounce can of S & W Texas Style Barbecue Beans

One 28-ounce can S & W Premium Tomatoes (ready-cut peeled, diced)

1/2 cup chopped white onion

3 Tablespoons chili powder

1 teaspoon paprika

1/4 teaspoon cayenne pepper

1 pound bacon

Soak pinto beans overnight in 6 cups of water. Place tongue into 6-quart pot and cover with hot water, using also the water in which the pinto beans soaked overnight. Set heat on high until water boils. Add the pinto beans and lower heat so that mixture boils gently. Boil 90 minutes.

Cook bacon so it is still a little soft, not crisp. Remove tongue from water and peel skin off. Cut tongue into small pieces to fit into grinder. Grind tongue.

Drain excess water from pinto beans and add ground tongue, ground bacon, and all other ingredients except onion. Set on low heat and allow to boil very gently for 30 minutes, stirring often so that all ingredients are thoroughly mixed. Add onion and mix thoroughly.

Note: This recipe makes a delicious chile that is not too hot or spicy. Additional spices and vegetables can be added without danger if a spicier or more flavorsome chile is desired.

Makes: Approximately 4 quarts.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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