Gourmet Chili

• 1 1/2 cups pinto beans dried
• 2 quarts water
• 1/2 pound beef suet
• 1 large onions chopped
• 2 pounds beef ground
• 6 tablespoons chili powder
• 8 teaspoons cumin
• 8 teaspoons paprika
• 1 teaspoon white pepper
• 1 teaspoon salt
• 6 cloves garlic crushed
• 1 teaspoon cayenne pepper
• 2 tablespoons cocoa powder unsweetened
• 4 ounces green chili peppers
• 1 cup tomato juice optional

1. Soak dry beans in water to cover overnight; drain.
2. Add 2 quarts water; simmer, covered, for 1 1/2 to 2 hours or until done.
3. Drain, reserving 1 cup of cooking liquid; set aside.
4. In large 3 quart Dutch oven or heavy kettle, melt suet.
5. Add onion; saute over medium heat until transparent.
6. Add meat and brown, stirring often.
7. Drain all but 2 tablespoon of drippings; add seasonings, cocoa and chilies.
8. Cover; simmer for 1 1/2 hours, stirring often.
9. Add tomato juice to keep chili to a medium consistency.
10. If a thinner chili is desired, use reserved bean juice.
11. To serve, add warm pinto beans to chili or serve as a side dish.
12. Add a dollop of sour cream on each bowl.
13. This is a spicy, meaty chili.

pinto beans, water, suet, onions, beef ground, chili powder, cumin, paprika, white pepper, salt, garlic, cayenne pepper, cocoa, green chili peppers, tomato juice optional

Taken from recipeland.com/recipe/v/gourmet-chili-42302 (may not work)