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Ingredients
- 5 lb Beef roast
- 2 lb Soup bone Water as needed
- 3 lb Pinto beans, cooked
- 4 ounce Mexene chili pwdr
- 1/2 tsp Cumin seed Salt to taste Cayenne to taste Black pepper to taste
Directions
- Cook meat and soup bone separately till tender in sufficient water to keep covered. Dice roast, strain stock, and add in the cooked beans.Stir in the Mexene and cumin seeds. Add in salt and pepper (black and red) to taste. Cook very slowly over low flame 1 to 1 1/2 hrs. AUTHOR'S
- NOTE: Leftover roastbeef will do a good job too, as will canned pintos.
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