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 * üan 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.
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