Recipe - Annie Little Johns Chili

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini