Annie Little John’s Chili
Equipment
- strainer
- knife
- spoon
Ingredients
- 5 pounds beef roast
- 2 pounds soup bone
- Water as needed
- 3 pounds cooked pinto beans
- 4 ounces Mexene chili powder
- ½ teaspoon cumin seeds
- Salt to taste
- Cayenne pepper to taste
- Black pepper to taste
Instructions
- Cook the beef roast and soup bone separately until tender in enough water to keep them covered.
- This may take several hours.
- Once cooked, dice the beef roast into bite-sized pieces.
- Strain the stock from the cooked beef and soup bone, and discard any solids.
- In a large pot, combine the cooked pinto beans, diced beef, and strained stock.
- Stir in the Mexene chili powder and cumin seeds.
- Season with salt, cayenne pepper, and black pepper to taste.
- Cook the chili very slowly over a low flame for 1 to 1 1/2 hours, allowing the flavors to meld together.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this hearty and robust chili with a full-bodied red wine like Malbec or Cabernet Sauvignon. The richness of the wine will complement the bold flavors of the chili. For a non-alcoholic option, consider serving it with a glass of sparkling water with a twist of lime for a refreshing contrast.Nutritional Information
Calories: 400 kcal | Carbohydrates: 30 g | Protein: 25 g | Fat: 20 g | Sugar: 5 g
