Gourmet Chili

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Dry pinto beans*
2		Water
1/2 lb	227g / 8oz	Ground pure beef suet
1 lb	454g / 16oz	Sweet onion - finely chopped (large)
2 lbs	908g / 32oz	Lean beef - coarse ground or 1/4 inch cubed
6 tablespoons	90ml	Chili powder or to taste
8 teaspoons	40ml	Cumin powder or 1 1/2 tbsp.
8 teaspoons	40ml	Paprika
1 teaspoon	5ml	White pepper
1 teaspoon	5ml	Salt or to taste
6		Garlic - crushed or 2
		Powder
1 teaspoon	5ml	Cayenne pepper or to taste
2 tablespoons	30ml	Unsweetened cocoa powder
1		Chopped green chilies
1 cup	237ml	Tomato juice - optional
		Sour cream

Recipe Instructions

* = 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

Source:
Bill Wight

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