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Title: Annie Little John's Chili
Categories: Main dish, Chili, Ok
Yield: 1 servings
-formatted by S.Grabowski
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.
The church chili supper is a traditional cold-weather affair all over
the United States. This is a church-supper recipe from the Texas
Cooking Under Six Flags, published in the early 1950's by the Holy
Cross Episcopal Church of Paris, Texas
FROM: The Great American Chili Cookbook
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