Dorothy'S Chili Con Carne - cooking recipe

Ingredients

2 lb. lean ground beef
4 Tbsp. chili powder
2 tsp. salt
1 tsp. sugar
1 large onion, chopped medium fine
1 green pepper, coarsely chopped
2 small cans tomato sauce or tomato sauce with bits
1 c. water
1 bay leaf
2 Tbsp. vegetable oil
2 Tbsp. flour
1 lb. can red kidney beans, undrained
3 lb. pig ears (whole or halved)
2 Tbsp. pickling spice (tie securely in a cloth, or place this seasoning mixture in a metal tea ball)
3 tsp. red, crushed hot pepper (optional)
2 Tbsp. vinegar (cider vinegar preferred)
salt and pepper to taste
2 lb. fresh okra
2 lb. breakfast steak (preferably sirloin, about 1/2 inch)
1 large Vadalia onion, diced
2 Tbsp. oregano
1 Tbsp. garlic, minced
1 tsp. salt
1/2 tsp. pepper
2 large tomatoes, diced
2 Tbsp. cooking oil
10 to 15 frog legs, thoroughly cleaned
Cajun seasoning
red cayenne pepper (optional)
2 c. flour
coarse black pepper
2 c. cooking oil
1 bottle Louisiana hot sauce

Preparation

Clean frog legs thoroughly with running cold water.
Sprinkle legs with Cajun seasoning first, then black pepper, then very lightly with red pepper.
Coat legs in flour.