Gourmet Chili

6 Servings

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 or, Coarse Ground 1/4 cub, e
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 or 2
1 powder
1 t cayenne pepper (or), To Taste
2 T unsweetened cocoa powder
4 oz can green chilies, Chopped
1 c tomato juice, optional
1 sour cream
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. 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.
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.