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