Recipe for Annie Little Johns Chili

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
5 lb	Beef roast
2 lb	Soup bone
	Water as needed
3 lb	Pinto beans, cooked
4 oz	Mexene chili powder
1/2 tsp	Cumin seed
	Salt to taste
	Cayenne to taste

Instructions:

Instructions: 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. AUTHORS

NOTE: Leftover roast
beef will do a good job too, as will canned pintos.

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