Knowledge is Delicious

The pinto beans cook with the chili.

Ingredients

• 2 pounds diced beef (1/2 inch cubes)
• 1 TBL peanut oil
• 1 cup dry pinto beans
• 4 garlic cloves, minced
• 2 large tomatoes, chopped
• 4 TBL ancho chili powder
• 1 TBL ground cumin seeds
• 2 onions, chopped
• 1/2 TBL Mexican oregano
• salt, red pepper flakes, to taste

Preparation

Cook and stir beef in a Dutch oven until beef is gray. Drain fat.
Stir in chili powder, oregano, and cumin. Heat until fragrant.
Stir in onion, garlic and occasionally stir for 5 minutes.
Add pinto beans, tomatoes, salt, red pepper flakes, and enough water to cover by at least at least 1 inch.
Bring to light boil then to very low and cook about 4 hours. Cover tightly. Add water, if necessary, as the beans will absorb water.

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