| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Dutch |
Beef, Chili |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dry pinto beans* |
| 2 |
qt |
Water |
| 1/2 |
lb |
Ground pure beef suet |
| 1 |
lg |
Sweet onion; finely chopped |
| 2 |
lb |
Lean beef coarse ground or 1/4" cube |
| 6 |
tb |
Chili powder or to taste |
| 8 |
ts |
Cumin powder or 1 1/2 tbsp. |
| 8 |
ts |
Paprika |
| 1 |
ts |
White pepper |
| 1 |
ts |
Salt or to taste |
| 6 |
|
Cloves garlic; crushed or 2 |
|
|
Powder |
| 1 |
ts |
Cayenne pepper or to taste |
| 2 |
tb |
Unsweetened cocoa powder |
| 4 |
oz |
Can chopped green chilies |
| 1 |
c |
Tomato juice; optional |
|
|
Sour cream |
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 From: "Prize-Winning Beef" Recipe Booklet. Posted on
Prodigy by Debbie Carlson.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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