Soak dry beans in water to cover overnight; drain.

In a large pot, add 2 quarts of water and soaked beans.

Simmer, covered, for 1 1/2 to 2 hours or until beans are tender.

Drain, reserving 1 cup of cooking liquid; set aside.

In a large Dutch oven or heavy kettle, melt suet over medium heat.

Add onion and sauté until transparent.

Add ground beef and coarsely ground lean beef, and brown, stirring often.

Drain all but 2 tablespoons of drippings.

Stir in chili powder, ground cumin, paprika, white pepper, salt, crushed garlic, cayenne pepper, cocoa powder, and canned green chilies.

Cover and simmer for 1 1/2 hours, stirring often.

Add tomato juice to maintain a medium consistency, or use reserved bean juice for a thinner chili.

To serve, add warm pinto beans to the chili or serve as a side dish.

Top each bowl with a dollop of sour cream.