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Annie Little Johns Chili

Source of Recipe

Baraboo Community


List of Ingredients

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



Recipe

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) totaste. Cook very slowly over low flame 1 to 1 1/2 hours.
AUTHORS 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 1950s by theHoly Cross Episcopal Church of Paris, Texas

FROM: The Great American Chili Cookbook