Annie Little John's Chili

Recipe Ingredients

5 lbs	2270g / 80oz	Beef roast
2 lbs	908g / 32oz	Soup bone
		Water as needed
3 lbs	1362g / 48oz	Pinto beans - cooked
4 oz	113g	Mexene chili powder
1/2 teaspoon	2.5ml	Cumin seed
		Salt to taste
		Cayenne to taste
		Black pepper to taste

Recipe Instructions

Cook meat and soup bone separately until tender in enough water to keep covered. Dice roast, strain stock, and add the cooked beans.

Stir in the Mexene and cumin seeds. Add salt and pepper (black and red) to taste. Cook very slowly over low flame 1 to 1 1/2 hours.

Source:
Andrew Scott Beals

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