Gourmet Chili – Beans and Grains

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

* ?an 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.





Leave a Reply

Your email address will not be published. Required fields are marked *