Annie Little John's Chili

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Title: Annie Little John's Chili
Yield: 1 Servings
Categories: Main Dishes, Chili


5 lb Beef roast
2 lb Soup bone
Water as needed
3 lb Pinto beans, cooked
4 oz Mexene chili powder
1/2 ts Cumin seed
Salt to taste
Cayenne to taste
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. AUTHOR'S NOTE: Leftover roast
beef will do a good job too, as will canned pintos.

From Gemini's MASSIVE MealMaster collection at