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Gourmet Chili



Yield: 6 Servings

1 1/2 c dry pinto beans*
2 qt water
1/2 lb pure beef suet,Ground
1 lg sweet onion,finely chopped
2 lb lean beef or,Coarse Ground
-1/4 cub,e
6 T chili powder (or),To Taste
8 t cumin powder (or 1 1/2
-tbsp.)
8 t paprika
1 t white pepper
1 t salt (or),To Taste
6 cloves garlic,crushed or 2
1 powder
1 t cayenne pepper (or),To Taste
2 T unsweetened cocoa powder
4 oz can green chilies,Chopped
1 c tomato juice,optional
1 sour cream


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.













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