"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Gourmet Chili Recipe

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This recipe for Gourmet Chili, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Country Cooking Recipe Collection
Added: Tuesday, October 28, 2008


1 1/2 c. dry pinto beans
2 qt. water
1/2 lb. ground pure beef suet
1 large sweet onion, finely chopped
2 lb. lean beef, coarse ground or cut into 1/4 in. cubes
6 tbsp. chili powder or to taste
8 tsp. cumin powder or 1 1/2 tbsp. cumin seed
8 tsp. paprika
1 tsp. white pepper
1 tsp. salt or to taste
6 garlic cloves, crushed or 2 tsp. garlic powder
1 tsp. cayenne pepper or to taste
2 tbsp. unsweetened baking cocoa
1 can (4 oz.) chopped green chilies
1 c. tomato juice
Sour cream

Soak dry beans in water to cover overnight; drain. Add 2 qt. water; simmer, covered, for 1 1/2 to 2 hours or until done. Drain, reserving 1 c. of cooking liquid; set aside. In large 3 qt. 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 chile 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.




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