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.