Ingredients

• 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

Instructions

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.