lavender seed MEXICAN CHILI

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lavender seed

MEXICAN CHILI

2 ham hocks

or other smoked

meat

1 lb. pinto

beans

1/2 lb.

beef suet

1 lb. ground

beef

2 or 3

large onions, chopped

fine

1 can tomato

paste

1 tsp.

lavender seed

1 tsp.

cayenne pepper

1 1/2 c.

water

1 tsp.

salt

1 tsp.

comino seed (ground

cumin)

1 tsp.

paprika

1 tsp.

oregano

2 tsp.

crushed red pepper

3 tsp.

chili powder

Cook beans

that have been soaked 1 hour or overnight

with ham

hocks until well seasoned and done. While beans

are

cooking,

prepare chili. In large frying pan, melt suet,

separating

into pieces and removing veins; add ground beef,

brown and

break apart with fork. Stir in onions; cook until

onions

are transparent. Add tomato paste, mixed with half of

the water.

Stir in cayenne pepper and salt. Cook 10 minutes

over low

heat. Add the rest of ingredients. Cook slowly over

low heat

for about 25 minutes. Stir occasionally to prevent

sticking.

Serve in individual bowls, beans topped with hot

chili.