Chili Beans

• 3 c. pinto beans, drained (or buy 2 cans cooked pinto beans)
• 2 cans kidney beans, drained
• 2 lb. lean ground beef
• 1/2 c. California red chili powder to your taste
• 1/4 c. sugar to your taste
• salt and pepper to your taste
• 1 tsp. cuminos, ground
• 1 lb. Monterey Jack cheese
• 1 large onion
• 1 large bell pepper, chopped
• 1 (12 oz.) can tomato paste
• 1 large can whole tomatoes

1. Mix pinto beans, kidney beans, cuminos, red chili powder, sugar, salt and pepper in a large pot.
2. Add 2 cups of water and let simmer for 20 minutes.
3. While beans are simmering, brown ground beef with chopped bell pepper, salt and pepper; drain fat. Stir in ground beef, tomato paste and whole tomatoes in with pot of beans.
4. Add 1 cup of water.
5. Stir and let simmer for 20 minutes.
6. Stir occasionally and add more water if needed.
7. (You decide how thick you want the chili to be.)
8. Grate cheese and chop onions for toppings.

pinto beans, kidney beans, lean ground beef, california red chili powder, sugar, salt, cuminos, cheese, onion, bell pepper, tomato paste, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=662415 (may not work)