Dub Rhodes Chili(Texas State Champion, 1960'S) - cooking recipe

Ingredients

2 lb. pinto beans
1 tall Coke
2 tsp. ground mustard
1/2 lb. finely diced salt pork
6 cloves garlic, chopped
1/2 tsp. ground oregano
18 chili pequins, mashed
2 large onions, chopped
2 c. (No. 303 can) tomatoes, squeezed (include juice)

Preparation

Soak beans overnight.
Add Coke and mustard.
Heat to boil, then turn down to just a blubber now and then.
Second hour, add salt pork.
Third hour, add garlic.
Fourth hour, add oregano and chili pequins.
Fifth hour, add tomatoes, liquid and pulp.
Simmer until 10% of liquid is gone and beans break up.
When adding water, always add warm water.
Keep water 1/4-inch above beans until 5th hour.