5 lb Beef roast 2 lb Soup bone Water as needed 3 lb Pinto beans, cooked 4 oz Mexene chili powder 1/2 ts 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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