Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
