Gourmet Chili

      Yield: 6 Servings

  1 1/2 c  dry pinto beans*

      2 qt water

    1/2 lb pure beef suet,Ground

      1 lg sweet onion,finely chopped

      2 lb lean beef  or,Coarse Ground

           -1/4 cub,e

      6 T  chili powder (or),To Taste

      8 t  cumin powder (or 1 1/2

           -tbsp.)

      8 t  paprika

      1 t  white pepper

      1 t  salt (or),To Taste

      6    cloves garlic,crushed or 2

      1    powder

      1 t  cayenne pepper (or),To Taste

      2 T  unsweetened cocoa powder

      4 oz can green chilies,Chopped

      1 c  tomato juice,optional

      1    sour cream

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