The pinto beans cook with the chili.
- 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
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.