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| Ingredients: |
1 1/2 cups dry pinto beans*
2 quarts water
1/2 pound ground pure beef suet
1 large sweet onion -- finely chopped
2 pounds lean beef -- coarse ground or cut
6 tablespoons chili powder (or to taste)
8 teaspoons cumin powder or 1 1/2 Tbl cumin seed
8 teaspoons paprika
1 teaspoon white pepper
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1 teaspoon salt (or to taste)
6 cloves garlic or 2 tsp garlic powder -- crushed
1 teaspoon cayenne pepper or to taste
2 tablespoons unsweetened baking cocoa
4 ounces chopped green chiles
1 cup tomato juice
(optional) sour cream
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| Cooking
Instructions: |
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Soak dry beans in water to cover overnight; drain. Add 2 quarts water; simmer, covered, for 1 1/2 to 2 hours or until done. Drain, reserving 1 cup of cooking liquid; set aside. In large 3 quart Dutch oven or heavy kettle, melt suet. Add onion; saut? over medium heat until transparent. Add meat and brown, stirring often. Drain all but 2 tablespoons of drippings; add seasonings, cocoa and chilies. Cover; simmer for 1 1/2 hours, stirring often. Add tomato juice to keep chili to a medium consistency. If a thinner chili is desired, use reserved bean juice. To serve, add warm pinto beans to chili or serve as a side dish. Add a dollop of sour cream on each bowl. |
| Additional
Comments: |
(*Can substitute 2 cans, 15 1/2 ounces each, pinto beans and 2 quarts of
water.)
This is a spicy, meaty chili |
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