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Gourmet Chili

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      Title: GOURMET CHILI
 Categories: Beef, Chili
      Yield: 6 Servings
 
  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
 
  * = 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.
 
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