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 1½ 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 Holy Cross Episcopal Church of Paris, Texas
FROM: The Great American Chili Cookbook
Your Annie Little John's Chili is ready. Good luck!
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