Annie Little John's Chili

 

      Yield: 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.