Gourmet Chili

Directions

Soak dry beans in water to cover overnight; drain.

Add 2 quarts water; simmer, covered, for 1½ 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; sauté over medium heat until transparent.

Add meat and brown, stirring often.

Drain all but 2 tablespoon of drippings; add seasonings, cocoa and chilies.

Cover; simmer for 1½ 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.