My family has for years considered my chile as the treat of the month and I
continue 'improving' as time goes by. It has evolved from basic pressure
cooked pinto beans with a bit of onion and lard in one pot, mixed later when
cooked with a mixture of ground beef (now ground turkey), onions, garlic,
liquefied chile ancho (dried chile poblano) a can of tomato paste or Ro-Tel,
Colima salt, and any of the many Tex/Mex chile powder seasonings. Heat added
later through Tabasco Sauce or any kind of chile the eater would like to
add. Most people like it without the hot.

Eat with saltenes on the side a la greasy spoon restaurant style, or with
fried tortilla quarters (chips).

We're having it tonight while watching the Clinton rebuttal on 60 minutes...

Wayne