1 (3 lb.) rabbit, cut up
1 lg. onion, chopped
1 (12 oz.) can tomato paste
2 cloves garlic, mashed
4-6 diced red peppers, broken
1 tsp. cumin seed
1 tsp. ground cumin seed
1/2 oz. cooking chocolate, unsweetened
3 tbsp. chili powder
2 lbs. dried pinto or red beans (soaked overnight)
Water

Stew rabbit and onion with water to cover. When tender, debone and chop up. Save juice. Combine all ingredients except beans and about 3 cans of juice from rabbit; salt to taste.

Cook in iron pan if possible, over low heat, for 2 hours. Cook beans with salt and a small onion until tender. Then add to chili; cook 1 hour more. Add juice or water as needed to keep from sticking.