Annie Little John's Chili

1 Servings

5 lb beef roast
2 lb soup bone
1 water as needed
3 lb pinto beans, cooked
4 oz mexene chili powder
1/2 t cumin seed
1 salt, To Taste
1 cayenne, To Taste
1 black pepper, To Taste
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.