Chili

• 1/2 lb. dry pinto beans
• 4 c. water
• 3 lb. ground beef
• 1 lb. chilies
• 2 c. chopped onions
• 3 c. chopped green peppers
• 2 cloves garlic, crushed
• 3 1/2 c. tomato puree
• 3 1/2 c. whole tomatoes
• 1/2 c. chili powder
• 1 tsp. pepper
• 1 tsp. cumin

1. Soak beans overnight.
2. Place beans in 6-quart pan.
3. Cover. Heat to boiling.
4. Boil 5 minutes.
5. Remove from heat.
6. Allow to stand 1 hour.
7. Heat again to boiling point.
8. Reduce heat to simmer.
9. Cook until beans are tender 1 to 1 1/2 hours.
10. In a large skillet, brown beef, onion, green peppers and garlic.
11. Drain off excess fat.
12. Add meat mixture to beans.
13. Stir in all the rest of the ingredients.
14. Bring everything to a boil, then reduce heat and simmer about 1/2 to 1 hour.
15. Makes 4 1/2 quarts.

pinto beans, water, ground beef, chilies, onions, green peppers, garlic, tomato puree, tomatoes, chili powder, pepper, cumin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=192259 (may not work)