Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Dry pinto beans* |
| 2 quarts | Water |
| 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. |
| 8 teaspoons | Paprika |
| 1 teaspoon | White pepper |
| 1 teaspoon | Salt or to taste |
| 6 \N | Cloves garlic; crushed or 2 |
| \N \N | Powder |
| 1 teaspoon | Cayenne pepper or to taste |
| 2 tablespoons | Unsweetened cocoa powder |
| 4 ounces | Can chopped green chilies |
| 1 cup | Tomato juice; optional |
| \N \N | Sour cream |
* = 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.