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.