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GOURMET CHILI

Category

Chili

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Ingredients

1 1/2 cups Dry pinto beans*
2 quarts Water
1/2 pound Ground pure beef suet
1 large Sweet onion -- finely chopped
2 pounds Lean beef -- coarse ground or 1/4
6 tablespoons Chili powder or to taste
8 teaspoons Cumin powder or 1 1/2 tbsp.
8 teaspoons Paprika
1 teaspoon White pepper
1 teaspoon Salt or to taste
6 Cloves garlic -- crushed or 2
Powder
1 teaspoon Cayenne pepper or to taste
2 tablespoons Unsweetened cocoa powder
4 ounces Can chopped green chilies
1 cup Tomato juice -- optional
Sour cream

Procedures

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.

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<h1>GOURMET CHILI</h1>
 Ingredients :
 1 1/2 cups Dry pinto beans* 
 2 quarts Water 
 1/2 pound Ground pure beef suet 
 1 large Sweet onion -- finely chopped 
 2 pounds Lean beef -- coarse ground or 1/4 
 6 tablespoons Chili powder or to taste 
 8 teaspoons Cumin powder or 1 1/2 tbsp. 
 8 teaspoons Paprika 
 1 teaspoon White pepper 
 1 teaspoon Salt or to taste 
 6 Cloves garlic -- crushed or 2 
 Powder 
 1 teaspoon Cayenne pepper or to taste 
 2 tablespoons Unsweetened cocoa powder 
 4 ounces Can chopped green chilies 
 1 cup Tomato juice -- optional 
 Sour cream <hr hieght="1">
 Procudures
 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. 
 More <a href="http://www.recipeflog.com" title="Free recipe">free recipes</a>

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