This serves a lot, so feel free to half the recipe. This is not overly hot unless you add the optional jalapenos and cayenne pepper. Prep time does not include the 8 hours to soak the beans.
- 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)
- cheddar cheese, shredded
- sour cream
- avocado, peeled and diced
- green onion, sliced
- Sort and wash the beans; place in a large Dutch oven. Cover with water 2 inches above the beans; let soak for 8 hours.
- 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.
- 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.
- Stir in the tomatoes and the remaining ingredients. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally.
- Stir in the reserved beans and liquid. Cover and simmer an additional 1 to 2 hours, stirring occasionally.