Texas Souper Pintos

• 1 lb dried pinto bean
• 5 cups water
• 1 large onion, chopped
• 2 large jalapeno peppers, seeded and chopped
• 1 (1 1/2 ounce) envelope taco seasoning mix
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 2 (14 1/2 ounce) cans Mexican-style stewed tomatoes (I like to use 3 cans of rotel)
• 2 lbs ground chuck

1. Place beans in dutch oven.
2. Cover with water 2 inches above beans;bring to a boil.
3. Boil 2 minutes;remove from heat,and let stand for 1 hour.
4. Drain and return to dutch oven.
5. Add 5 cups water and next 8 ingredients to dutch oven;bring mixture to a boil.
6. Add ground chuck,stirring to crumble.
7. (I cook and crumble mine before I add to beans but you can do either way).
8. Cover,reduce heat and simmer,stirring occasionally,1 hour and 30 minutes.
9. Uncover and simmer 30 minutes or until beans are tender and mixture has thickened.

pinto bean, water, onion, jalapeno peppers, taco, salt, sugar, cumin, chili powder, tomatoes, ground chuck

Taken from www.food.com/recipe/texas-souper-pintos-92943 (may not work)