Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-formatted by S.Grabowski 4 oz Mexene chili powder
5 lb Beef roast 1/2 ts Cumin seed
2 lb Soup bone Salt to taste
Water as needed Cayenne to taste
3 lb Pinto beans, cooked 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. 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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