MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chili Sauce For Hotdogs
 Categories: Sauce, Hotdog, Chili
      Yield: 4 servings
 
      1 lb Dry kidney beans
      3 lb Lean ground beef
      1 lb Lean ground pork *
      3 md Onions
      1 cn Beef bouillon
      1 cn Beer
      1 sm Can of tomato sauce
      1 ts Garlic, minced **
      4 ts Chili powder
      2 ts Cumin powder
      1 ts Red pepper
      2 ts Black pepper
           -salt
 
  * (remove the fat from 3 or 4 pork steaks and grind the meat)
  
  Soak beans the night before, boil to soft, drain, run
  through food processor with a couple tablespoons of bacon
  drippings to make a bean paste, reserve.
  
  Add 2 ts of black pepper to pork, cook until done.
  Lightly press cooked pork between two chopping boards
  to squeeze out most of the liquid.  Set aside.
  
  Fry the onion, garlic and the ground beef together until
  onion is soft and ground beef well browned. Break up the
  ground beef well during this process. Drain using the
  chopping board procedure.
  
  In a bowl, mix 2/3 the ground beef with the pork, run this
  through the food processor in batches, until finely chopped.
  Put all ingredients except the bean paste and beer in a pot
  and bring to a simmer,  Adding enough beer in small amounts
  to just keep it liquid, simmer for about a 1/2 hour. Mix about
  two large kitchen spoons, maybe a cup, of bean paste into the
  hot cooked mixture and let cool, Before it cools enough to
  solidify, move to a suitable refrigerator container and shape
  into a loaf.  It should cool to a very hard loaf.
  
  To use, slice wedges off loaf and reheat with enough water to
  form a thick sauce. It is already cooked so don't boil or
  add to much water.  Keeps about a week or so in the fridge,
  frozen it will keep forever. Beats the heck out of the canned
  stuff and will travel on ice for a couple days.  Gets rancid
  tasting when warmed for long periods, so keep very cool.
  
  Posted to NCE by Bob Gearhart, 2001
 
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