Recipe - Gourmet Chili

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

* = Can substitute 2 15 One half 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 One half 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 One half 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: "PrizeWinning Beef" Recipe Booklet. Posted on
Prodigy by Debbie Carlson.

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