Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Dry pinto beans* 1 ts White pepper
2 qt Water 1 ts Salt or to taste
1/2 lb Ground pure beef suet 6 Cloves garlic; crushed or 2
1 lg Sweet onion; finely chopped Powder
2 lb Lean beef 1 ts Cayenne pepper or to taste
- coarse ground or 1/4" cube 2 tb Unsweetened cocoa powder
6 tb Chili powder or to taste 4 oz Can chopped green chilies
8 ts Cumin powder or 1 1/2 tbsp. 1 c Tomato juice; optional
8 ts Paprika Sour cream

* = Can substitute 2 - 15 1/2 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 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; 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 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. 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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