Instructions: * = Can substitute 2 - 15 1/2 oz. cans each, pinto beans and 2 quarts water.

Soak dry beans in water to cover overnight; drain. Add 2 quarts water; simmer, covered, for 1 1/2 to 2 hours or until done. Drain, reserving 1 cup of cooking liquid; set aside. In large 3 quart Dutch oven or heavy kettle, melt suet. Add onion; saute over medium heat until transparent. Add meat and brown, stirring often. Drain all but 2 Tbsp. of drippings; add seasonings, cocoa and chilies. Cover; simmer for 1 1/2 hours, stirring often. Add tomato juice to keep chili to a medium consistency. If a thinner chili is desired, use reserved bean juice. To serve, add warm pinto beans to chili or serve as a side dish. Add a dollop of sour cream on each bowl. This is a spicy, meaty chili.

Yields: 2 quarts

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.