Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   cup          Dry pinto beans*
   2       quart        Water
     1/2   pound        Ground pure beef suet
   1       large        Sweet onion -- finely chopped
   2       pound        Lean beef - coarse ground or 1/4" cube
   6       Tablespoon   Chili powder or to taste
   8       Teaspoon     Cumin powder or 1 1/2 tbsp.
   8       Teaspoon     Paprika
   1       Teaspoon     White pepper
   1       Teaspoon     Salt or to taste
   6       Cloves       garlic -- crushed or 2 Powder
   1       Teaspoon     Cayenne pepper or to taste
   2       Tablespoon   Unsweetened cocoa powder
   4       Ounces       chopped green chilies
   1       cup          Tomato juice -- optional
                        Sour cream

Preparation:

* = 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.