Little John's Chili
Yield
1 batchPrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef roast
|
|
| 2 | pounds |
soup bone
|
* |
| 1 | x |
water
as needed |
*
|
| 3 | pounds |
pinto beans
cooked |
|
| 4 | ounces |
chili powder
|
|
| ½ | teaspoon |
cumin seeds
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
cayenne pepper
|
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef roast
|
|
| 907.2 | g |
soup bone
|
* |
| 1 | x |
water
as needed |
*
|
| 1.4 | kg |
pinto beans
cooked |
|
| 115.6 | ml/g |
chili powder
|
|
| 2.5 | ml |
cumin seeds
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
cayenne pepper
|
*
|
| 1 | x |
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 1½ hours.
