Annie little john's chili

Yield: 1 servings

Measure Ingredient
-formatted by S.Grabowski
5 pounds Beef roast
2 pounds Soup bone
Water as needed
3 pounds Pinto beans, cooked
4 ounces Mexene chili powder
½ teaspoon Cumin seed
Salt to taste
Cayenne to taste
Black pepper to taste

Cook meat and soup bone separately until tender in enough water to keep covered. Dice roast, strain stock, and add the cooked beans.Stir in the Mexene and cumin seeds. Add salt and pepper (black and red) to taste. Cook very slowly over low flame 1 to 1½ hours. AUTHOR'S NOTE: Leftover roast beef will do a good job too, as will canned pintos. The church chili supper is a traditional cold-weather affair all over the United States. This is a church-supper recipe from the Texas Cooking Under Six Flags, published in the early 1950's by the Holy Cross Episcopal Church of Paris, Texas FROM: The Great American Chili Cookbook

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