Cookie’s Grub Chili

Makes 6 servings

Ingredients:

• 1        ham hock
• 2        pound dry pinto or navy beans
• 1        large onion, sliced
• 4        garlic cloves, sliced
• 12      cup water
• 1/2     pound bacon, diced
• 1        can (16 ounces) tomatoes
• 2        ancho peppers, roasted, peeled, seeded, deveined
• 1/2     Tablespoon chili powder
• 2-1/2  teaspoon salt
• 1        teaspoon coriander seeds, crushed
• 12      canned serrano peppers

Directions:

1. Into a large soup kettle, add the ham hock, beans, onions and garlic. 
2. Pour in the water and bring to boil. Lower heat, cover and cook beans gently about 1-1/2 hours. 
3. Uncover and cook an additional 15 minutes.
4. In a frying pan, fry diced bacon until somewhat crisp. 
5. Add tomatoes, ancho peppers, chili powder, salt, coriander, and Serrano peppers.
6. Cook over medium heat about 10 minutes.
7. To the beans, add the bacon and tomato mixture. 
8. Keep on cooking over low heat about 1 hour, or until beans are tender.

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