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 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.
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Annie Little Johns Chili - Kitchen Cat
Get the App from Google Play: ★ Kitchen Cat ★ Annie Little Johns Chili Recipe. A recipe from the KC Soups & Stews collection. For this recipe you will need: ✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰ 2 lb : Soup Bone Salt to Taste Water as Needed 3 lb : Pinto Beans, Cooked Cayenne to Taste 5 lb : Beef Roast 4 oz : Mexene Chili Powder 1/2 ts : Cumin Seed Black Pepper to Taste
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