Chili Con Carne

• 1 lb dried pinto bean
• 6 cups water
• 1 1/2 lbs ground chuck
• 1 cup onion, chopped
• 1 cup green pepper, chopped
• 3 garlic cloves, minced
• 1 (28 ounce) can whole tomatoes, undrained and chopped
• 1 (10 1/2 ounce) can beef broth, undiluted
• 1 (6 ounce) can tomato paste
• 3 tablespoons chili powder
• 2 tablespoons dried oregano, crushed
• 1 tablespoon ground cumin
• 1/4 teaspoon ground cayenne pepper (optional)
• 2 jalapeno peppers, seeded and chopped (optional)
• Garnishes
• cheddar cheese, shredded
• sour cream
• avocado, peeled and diced
• green onion, sliced

1. Sort and wash the beans; place in a large Dutch oven. Cover with water 2 inches above the beans; let soak for 8 hours.
2. Drain the beans; add 6 cups of water. Bring to a boil; cover, reduce heat, and simmer 1 hour. Drain the beans, reserving 2 1/2 cups liquid. Set beans and liquid aside.
3. Cook the ground chuck, onion, green pepper, garlic, and chopped jalapenos (if using) in a skillet until the meat is browned, stirring to crumble the meat; drain well.
4. Stir in the tomatoes and the remaining ingredients. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally.
5. Stir in the reserved beans and liquid. Cover and simmer an additional 1 to 2 hours, stirring occasionally.

pinto bean, water, ground chuck, onion, green pepper, garlic, tomatoes, beef broth, tomato paste, chili powder, oregano, ground cumin, ground cayenne pepper, peppers, cheddar cheese, sour cream, avocado, green onion

Taken from www.food.com/recipe/chili-con-carne-471077 (may not work)