Course : Chili
Serves: 2 quarts
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1 1/2 cup Dry pinto beans*
2 quart Water
1/2 pound Ground pure beef suet
1 large Sweet onion -- finely chopped
2 pound Lean beef - coarse ground or 1/4 cube
6 tablespoons Chili powder or to taste
8 Teaspoon Cumin powder or 1 1/2 tbsp.
8 Teaspoon Paprika
1 Teaspoon White pepper
1 Teaspoon Salt or to taste
6 Cloves garlic crushed
1 Teaspoon Cayenne pepper or to taste
2 tablespoons Unsweetened cocoa powder
4 Ounces chopped green chilies
1 cup Tomato juice -- optional
1 cup Sour cream

Preparation / Directions:

* = 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.

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