|1½ cup||Dry pinto beans*|
|½ pounds||Ground pure beef suet|
|1 large||Sweet onion; finely chopped|
|2 pounds||Lean beef coarse ground or 1/4" cube|
|6 tablespoons||Chili powder or to taste|
|8 teaspoons||Cumin powder or 1 1/2 tbsp.|
|1 teaspoon||White pepper|
|1 teaspoon||Salt or to taste|
|6||Cloves garlic; crushed or 2|
|1 teaspoon||Cayenne pepper or to taste|
|2 tablespoons||Unsweetened cocoa powder|
|4 ounces||Can chopped green chilies|
|1 cup||Tomato juice; optional|
* = Can substitute 2 - 15½ oz. cans each, pinto beans and 2 quarts water.
Soak dry beans in water to cover overnight; drain. Add 2 quarts water; simmer, covered, for 1 ½ 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; saute over medium heat until transparent. Add meat and brown, stirring often. Drain all but 2 Tbsp. of drippings; add seasonings, cocoa and chilies. Cover; simmer for 1 ½ 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. This is a spicy, meaty chili.
Yields: 2 quarts From: "Prize-Winning Beef" Recipe Booklet. Posted on Prodigy by Debbie Carlson.
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