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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
Method
- 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.
