Annie Little Johns Chili Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: Beef roast,
2 lbs: Soup bone,
Water as needed,
3 lbs: Pinto beans, cooked
4 ounce: Mexene chili powder,
1/2 tsp: Cumin seed,
Salt to taste,
Cayenne to taste,
Black pepper to taste,
Directions:
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. AUTHORS
NOTE: Leftover roast beef will do a good job too, as will canned
pintos.
Source from luhu.jp
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. AUTHORS
NOTE: Leftover roast beef will do a good job too, as will canned
pintos.
Source from luhu.jp