Chili Week Day 6 – Gourmet Chili

Gourmet Chili

  • 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, coarse ground 1/4 cube
  • 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 to powder
  • 1 t cayenne pepper or to taste
  • 2 T unsweetened cocoa powder
  • 4 oz can green chilies, chopped
  • 1 c tomato juice, optional
  • sour cream
  1. 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.
  2. 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.
  3. Add tomato juice to keep chili to a medium consistency. If a thinner chili is desired, use reserved bean juice.
  4. To serve, add warm pinto beans to chili or serve as a side dish. Add a dollop of sour cream on each bowl.

Yield: 6 Servings