| 5 lb Beef roast | | 2 lb Soup bone | | Water as needed | | 3 lb Pinto beans, cooked | | 4 oz Mexene chili powder | | 12 tsp 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. |
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