Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Dry pinto beans*
2 qt Water
1/2 lb Ground pure beef suet
1 lg Sweet onion -- finely chopped
2 lb Lean beef
- coarse ground or 1/4" cube
6 tb Chili powder or to taste
8 ts Cumin powder or 1 1/2 tbsp.
8 ts Paprika
1 t White pepper
1 t Salt or to taste
6 Cloves garlic -- crushed or 2
Powder
1 t Cayenne pepper or to taste
2 tb Unsweetened cocoa powder
4 oz Can chopped green chilies
1 c Tomato juice -- optional
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.
