Bannock Boots

"BANNOCK BOOTS"

The Story

by E. J. Theisen

Famous Formula follows

This Chile got its name, as you would suspect, from its most important
ingredient. Read on to find out more of this amazing tale.

It was a dark and stormy night, many years before we were
imagined, in the now abandoned mining town of Bannock, Montana. A
small party of transit miners from Colorado and New Mexico got the
urge to put lip and tooth to a bowl of red. Of course as they were true
"chile heads" they were equipped with the required chemicals and
condiments, in fact they had all the fixings except fresh meat. They could
find no beef, no game was to be found, no venison, possum, rattlesnake
or squirrel. Trout, regardless of freshness,simply would not do, and was
out of the question. The only substance they could find that in anyway
resembled CARNE was a piece of tanned leather that in previous years
while posing as a boot, had graced the left foot of a series of dedicated
diggers of various ethnic backgrounds and political persuasions.

Stripped of its rubber heel, (it had a leather sole, as did several of
the previous owners of the boot) it was julienne in 1 inch pieces,
chopped into one half inch squares and immediately browned in a black
iron frying pan with two cups of Chimayo New Mexico ground chili.
Other ingredients were added, cooked together, and following a
sufficient period of time over heat, the resulting mixture was consumed
by the makers and observers. All present stated that dining on the
concoction was "an intellectual and religious experience."

"BANNOCK BOOTS"

World Class Chile

discovered by
E.J. Theisen

BEEF

1 .Brown;

Three Ibs. Sirloin Steak cut into one half inch cubes.

One Onion.

One Green Pepper.

Five Garlic Cloves chopped.

One Three Once jar Gebharts chile power.

Five Tablespoons medium hot New Mexico Cimayo Chili
.
2. When Browned, add:

One half cup blue corn flour.

One can Swansons chicken stock.

One can Los Palmas Enchilada sauce, nineteen once.

One can Water.

One can Tomato sauce, fifteen once.

Juice of one Lime.

One Tablespoon Sage.

Two Teaspoon Cumin.

One Teaspoon Salt
.
3. Simmer (while you prepare the pork.)

PORK.

1. Brown;

One Ib pork tenderloin cut into one half inch cubes.

One Ib Jimmy Dean's Sage Pork Sausage.

2. When brown, add;

One quarter teaspoon coriander power.

One half teaspoon cumin.

One tablespoon mild chili power.

Two tablespoons blue corn flower.

Three cloves garlic chopped.

One can chicken broth.

3. Cook, until pork is done.

4. Add to beef mixture, cook pork and beef mixture for two hours or
until beef is tender and flavors are blended.

5. Serve over New Mexico high desert ( Dove Creek) Pinto beans.