| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish, Chili |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Beef roast |
| 2 |
lb |
Soup bone |
|
|
Water as needed |
| 3 |
lb |
Pinto beans, cooked |
| 4 |
oz |
Mexene chili powder |
| 1/2 |
ts |
Cumin seed |
|
|
Salt to taste |
|
|
Cayenne to taste |
|
|
Black pepper to taste |
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. AUTHOR'S NOTE: Leftover roast
beef will do a good job too, as will canned pintos.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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