Gourmet Chili
Ingredients| 1 1/2 cup dry pinto beans* 2 qt water 1/2 lb ground pure beef suet 1 large sweet onion, finely chopped 2 lb lean beef coarse ground or 1/4 cub, e 6 tbsp chili powder or to taste 8 tsp cumin powder or 1 1/2 tbsp. 8 tsp paprika 1 tsp white pepper 1 tsp salt or to taste 6 cloves garlic, crushed or 2 1 powder 1 tsp cayenne pepper or to taste 2 tbsp unsweetened cocoa powder 4 oz can chopped green chilies 1 cup tomato juice, optional 1 sour cream |
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* = 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.
Servings:
6
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