Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Beef roast
2 lb Soup bone
Water as needed
3 lb Pinto beans, cooked
4 oz Mexene chili powder
1/2 ts 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 1 1/2 hours. AUTHOR'S
NOTE: Leftover roast beef will do a good job too, as will canned
pintos.

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