Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us

Message Box

I am very interested in Chili.  Share with me, your experiences with Chili.  



A Cooking Adventure with Thom

Maroon Printer Friendly Copy      

Gourmet Chili

Unknown Author
Servings: 6






1˝ cups pinto beans
2 quarts water
˝ pound ground beef suet
1 large sweet onion, finely chopped
2 pounds lean beef, coarsely ground
6 tablespoons chili powder
8 teaspoons cumin
8 teaspoons paprika
1 teaspoon white pepper
1 teaspoon salt
6 cloves garlic, crushed
1 teaspoon cayenne
2 tablespoons unsweetened cocoa
4 ounces canned green chilies
1 cup tomato juice, optional
sour cream

Cooking Method

Soak dry beans in water to cover overnight.

  1. Drain. 

  2. Add 2 quarts water.

  3. Simmer, covered, for 1˝ to 2 hours or until done. 

  4. Drain.

  5. Reserve 1 cup of cooking liquid.

  6. Set aside.

In large 3 quart Dutch oven or heavy kettle, melt suet. 

  1. Add onion; sauté over medium heat until transparent. 

  2. Add meat and brown, stirring often. 

  3. Drain all but 2 Tbsp. of drippings.

  4. Add seasonings, cocoa and chilies.

  5. Cover; simmer for 1˝ hours, stirring often. 

  6. Add tomato juice to keep chili to a medium consistency. 

  7. If a thinner chili is desired, use reserved bean juice.

  8. To serve, add warm pinto beans to chili or serve as a side dish. 

  9. Add a dollop of sour cream on each bowl. 

This is a spicy, meaty chili.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183