MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Annie Little John's Chili
 Categories: Main dish, Chili, Ok
      Yield: 1 servings
 
           -formatted by S.Grabowski
      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
           Black pepper to taste
 
  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.
  AUTHOR'S 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 1950's by the Holy
  Cross Episcopal Church of Paris, Texas
  
  FROM: The Great American Chili Cookbook
 
MMMMM