Gourmet Chili Recipe
Ingredients
| Pinto beans | 1/2 Cup (16 tbs) | |
| Water | 2 Quart | |
| Ground pure beef suet - 1/2 pound | ||
| Sweet onion | 1 Large, finely chopped | |
| Lean beef - 2 pounds, coarse ground or cut into 1/4-inch cubes | ||
| Chili powder | 6 Tablespoon | |
| Cumin powder - 8 teaspoons (or cumin seed - 1-1/2 tablespoons) | ||
| Paprika | 8 Teaspoon | |
| Pepper white | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Garlic | 6 Clove (5gm) | |
| Cayenne pepper | 1 Teaspoon | |
| Baking Unsweetened Cocoa | 2 Tablespoon | |
| Green chilies | 1 Can (10oz) | |
| Tomato juice | 1 Cup (16 tbs) | |
| Sour cream - as required, for serving | ||
Directions
GETTING READY
1) Cover dry beans with water and soak for a whole night.
MAKING
2) On the following day, drain well and pour in 2 qts water.
3) Cover and simmer for 1-1/2 to 2 hours until done.
4) Drain the cooking liquid, saving 1 cup and keep it aside.
5) Take a large 3-qt Dutch oven or heavy kettle and melt suet in it.
6) Stir in onion and stir fry over medium heat until transparent.
7) Mix in meat and brown, stirring often.
8) Drain the drippings saving 2 tablespoons of it and then add in seasonings, cocoa and chilies.
9) Simmer the mixture, covered for 1-1/2 hours, stirring often.
10) Pour in tomato juice to have a medium consistency to the chili.
11) Pour in reserved bean juice if a thinner chili is desired.
SERVING
12) Mix in warm pinto beans and top each bowl with a dollop of sour cream.
13) Serve at once.
1) Cover dry beans with water and soak for a whole night.
MAKING
2) On the following day, drain well and pour in 2 qts water.
3) Cover and simmer for 1-1/2 to 2 hours until done.
4) Drain the cooking liquid, saving 1 cup and keep it aside.
5) Take a large 3-qt Dutch oven or heavy kettle and melt suet in it.
6) Stir in onion and stir fry over medium heat until transparent.
7) Mix in meat and brown, stirring often.
8) Drain the drippings saving 2 tablespoons of it and then add in seasonings, cocoa and chilies.
9) Simmer the mixture, covered for 1-1/2 hours, stirring often.
10) Pour in tomato juice to have a medium consistency to the chili.
11) Pour in reserved bean juice if a thinner chili is desired.
SERVING
12) Mix in warm pinto beans and top each bowl with a dollop of sour cream.
13) Serve at once.
Chef
