Cook the beef roast and soup bone separately until tender in enough water to keep them covered.

This may take several hours.

Once cooked, dice the beef roast into bite-sized pieces.

Strain the stock from the cooked beef and soup bone, and discard any solids.

In a large pot, combine the cooked pinto beans, diced beef, and strained stock.

Stir in the Mexene chili powder and cumin seeds.

Season with salt, cayenne pepper, and black pepper to taste.

Cook the chili very slowly over a low flame for 1 to 1 1/2 hours, allowing the flavors to meld together.